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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Who whips up great solutions? We do. At Ashland, we know that creating high performance whipped topping requires the right combination of ingredients and formulation expertise.  That’s why we’re always solving – to make sure that you have the right ingredients to help solve your formulation objectives.  Our products are suitable for a variety of baking applications, from fillings to coverings to decorations and for for...

Aerowhip™ modified cellulose

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