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™ stabilizers
who whips up great solutions? we do. Aerowhip™ stabilizers are premier whipping agents designed to optimize non-dairy whipped toppings (NDWT) and vegetable creams. Aerowhip™ stabilizers have low surface and interfacial tensions in solution, providing a cost-effective result without sacrificing a creamy mouthfeel or natural color. Aerowhip™ stabilizers also facilitate structure in fat to create good, stable foams, inc...
blanose™ cellulose gum
Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel. Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substituti...
klucel™ modified cellulose
Klucel™ modified cellulose, also known as hydroxypropylcellulose or HPC, is a unique hydrocolloid for food applications. It is extremely surface active and forms excellent films.
benecel™ methylcellulose
Benecel™ methylcellulose is plant-based, sustainably sourced, and widely used as a food ingredient for its unique and unmatched functionality. Its long history of safe use and its versatility make it a trusted component in the formulation of many food products. Benecel™ methylcellulose is non-GMO, vegan, gluten-free, and allergen-free. It provides texture and binding to a variety of food applications including alternative protei...
aerowhip™ 630 foam stabilizer
AeroWhip™ 630 stabilizer is a premier whipping agent designed for optimizing non-dairy whipped toppings (NDWT) and plant-based creams. With its low surface and interfacial tensions in solution, AeroWhip™ 630 stabilizer promotes and stabilizes foams. AeroWhip™ 630 stabilizer also facilitates fat structure for a cost-effective, creamy, and firm texture with smooth mouthfeel. AeroWhip™ 630 stabilizer is suitable for either ultra-high temperature (UH...
aerowhip™ 620 foam stabilizer
AeroWhip™ 620 stabilizer is a premier whipping agent designed for optimizing non-dairy whipped toppings (NDWT) and plant-based creams. With its low surface and interfacial tensions in solution, AeroWhip™ 620 stabilizer promotes and stabilizes foams. AeroWhip™ 620 stabilizer also facilitates fat structure for a cost-effective, creamy, and firm texture with smooth mouthfeel. AeroWhip™ 620 stabilizer is suitable for either ultra-high temperature (UH...
benecel™ a4m methylcellulose
Benecel™ A4M methylcellulose improves aeration and stabilizes foams in whipped toppings and foamed desserts.