Whipped Topping
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 (opposite) 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; stabilising emulsifiers and de-stabilising emulsifiers.
Sisterna sucrose esters
Sucrose esters are stabilising emulsifiers and can 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, high overrun and good foam stability.
Benefits
- Improved stability before whipping
- High foam volume
- Fine foam texture
0.2-0.4% Sisterna SP70 combined with a destabilising emulsifier
Sisterna's advice
Other Dairy & Desserts Products
Beta-Glucan Milk Drink
Find Your Local Distributor
Sisterna maintains a sales and promotion distribution network throughout Europe and the US. These exclusive distributors are frequently trained and updated with the latest developments and can thus provide technical help alongside the standard things such as brochures, samples and products.