Whipped toppings and desserts

Dabs, dollops and desserts

Who doesn't love dessert - especially when it's topped with a dollop (big, little or in between) of whipped topping!  Both dairy and non-diary whipped toppings deliver visual appeal and, more importantly taste!  Ashland teams are at the ready to provide solutions to keep the whipped topping  - where it should be - on top. The Ashland team solves the big issues - how to reduce the fat, while maintaining the flavor and texture so everyone can enjoy their just desserts.

Dairy or non-dairy whipped toppings are popular for both flavor and aesthetic qualities. Ashland’s AeroWhip™ modified cellulose and Benecel™ modified cellulose are used as whipping aids to create stiff foams, increase overrun and control syneresis. Formulators are able to reduce fat content by up to 20% and still have outstanding foam stability.

And let’s not forget the toppings. Toppings, like sauces, require good texture, taste and stability. Ashland’s food-gum technologies deliver high-performance thickening and stabilization. We offer a range of solutions from cellulose gums to  modified cellulose that effectively control and reduce syneresis to improve product appeal.



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Aerowhip™ modified cellulose Cellulose Gum Benecel™ modified cellulose Klucel™ modified cellulose Benecel™ methylcellulose & hydroxypropylmethylcellulose Aqualon™ cellulose gum