Non dairy whipping cream frozen

Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it.

1. Food R&D Emeritus reply

   increase the fat content ...

2. Kapil kapoor reply

   Two approaches you may try replace some of fat with palm kernel stearine. Try 50: 50 of HPKO and PKS to start with . introduce some sodium casenate and carrageenan. or both above.

3. Pawan kumar reply

   i want to reduce dat percentage also

4. Food R&D Emeritus reply

   Whipped topping contains sufficient fat for it to attain good texture and sensory qualities.. I don't like the taste of low fat toppings . Its like Garbage.

5. Kapil kapoor reply

   Your problem was stability ...so I made a few suggestions which I think may be useful in my initial reply... After u make the cream stable by trying my suggestion or by any other…

6. Pawan kumar reply

   thanks for suggestion. i will try it