Toppings

Toppings are whippable emulsions, based on vegetable fat and/or butter, which are used as replacement for dairy cream. Liquid UHT toppings contain stabilising and destabilising emulsifiers.
Without stabilising emulsifiers temperature fluctuations decrease emulsion stability, resulting in an increased viscosity or even in churning out of the emulsion in the container. Stabilising emulsifiers facilitate aeration, resulting in a high overrun.
The destabilising emulsifiers enable the forming a fat network upon aeration, this is an important factor in foam firmness and fat perception during consumption. Sucrose esters, especially with high mono-ester content, facilitate stability and aeration and can be classified as a stabiliser.