Dairy cream toppings have been developed in order to provide lower cost and more stable alternatives to fresh dairy whipped cream. Toppings are mainly used in combination with desserts or cakes.
The creams can be pasteurised or UHT processed, whipped and aseptically filled to achieve a shelf-life of up to 40 days or even longer. By combining the optimum system of emulsifier for aeration and foam stability and stabiliser for firmness and mouthfeel, a practical, high quality cream topping with good rosette definition will result.
