Whipped topping is similar to other whippable emulsions, such as whipping cream and ice cream – they are all emulsions of oil-inwater. Creams are of three types – dairy, imitation and low fat. They are packed after either pasteurization or ultra high temperature (UHT) treatment. Palm-based whipped topping (PT) was formulated similar to ordinary dairy cream (Figure 1). Its stability is satisfactory from the milk proteins and food emulsifier added. The main physical aspects of quality are the ease of whipping, amount of air incorporated (overrun) and extent of syneresis. Whipped topping is produced in liquid form, all ready for use

Main Research:  Wan Rosnani Awang Isa