and Whipping Cream:
- Whipping cream is an oil-in-water emulsion
stabilized by adsorbed milk protein and emulsifiers.
- Whipped cream is formed from whipping cream when
air is incorporated into the emulsion to form a
- Whipping cream can be made by concentration of
the milk fat globules found naturally in milk, or by
a recombination process where amorphous milk fat is
homogenized with milk proteins and emulsifiers.
- The fat content of whipping cream is about 35%
- Whipping cream emulsion must be stable enough to
allow storage for several days at ambient
- Verolac HE 60 is water soluble oil-in-water
emulsifier which uniformly emulsify milk fat in
- Verolac HE 60 reduces the surface tension at milk
surface so air incorporation in more in whipped
- Verolac HE in whipped cream gives
- Fine structure of whipped cream.
Uniformly emulsify milk fat in to whipped cream.
Air incorporation is more in whipped cream.
Stable for several days at ambient temperature.
Stabilization of fat globules which breaks into
homogenization of milk.
- Uniform mixing of sugar &
- Natural Emulsifier.
addition to product.
Recommended Dose: Dose rages from 0.5 - 1 % of