Whipped topping

Fat foams:

Toppings are emulsions, based on vegetable fat and/or butter, which are used as replacement for dairy cream. Whipped toppings are ‘fat foams', upon whipping some fat is released from the fat globules, this fat ‘glues' a network of fat globules. Air is entrapped in this network thus creating the foam.

Emulsifier functions:

Emulsifiers have two functions: creating a stable emulsion before whipping and destabilizing this same emulsion upon whipping to create some free fat. Thus usually two types of emulsifiers are used for the two different functions.

Sisterna sucrose esters

Sucrose esters are stabilising emulsifiers they could be combined with e.g. lactic acid esters for destabilisation. A good balance is important to create a topping with a good liquid stability, short whipping time, and high overrun and good foam stability.

 

Functionality/Benefit	Sisterna's advice
• Improved stability before whipping. • High foam volume. • Fine foam texture.	0.2-0.4% Sisterna SP70 combined with a destabilising emulsifier.