Abstract
Frozen whipped dairy cream has been manufactured using recombined cream. The formulation consisted of 30% milk fat, 2% sodium casemate, 7% calcium reduced skimmilk powder, 6% sucrose, 3% corn syrup solids, 0.30% stabilizer, 0.40% emulsifier (fat basis), and 0.02% antioxidant (fat basis). The product was made by a continuous method using laboratory equipment and was considered by a taste panel to be as good as, or better than, commercial simulated frozen whipped cream, frozen whipped dairy cream manufactured from natural cream, and an aerosol-type dairy cream.
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