Hercules Incorporated

Aqualon Division
Hercules Plaza
1313 North Market Street
Wilmington, DE 19894-0001
(800) 345-0447
www.aqualon.com

Technical Information
BULLETIN VC-695

Nondairy Whipped Topping – Protein Free

With AeroWhip® Whip-Optimized Solutions

AeroWhip® 621EZ in nondairy whipped toppings promotes high overrun and short whipping time.
The whipped topping is attractive, stabile over time and resistant to bleed.

Performance Properties
Solids 42%
Viscosity 200-400 cps at 4°C
Whip time 2-3 minutes (Kitchen Aid Speed 10)
Overrun* 250-300 %
Stiffness* 200-300 F, g
Syneresis* 0-20%
Visual White color, stiff, dry peaks
*See Evaluation Methods below for details

Formulation:
Ingredients Wt %
Aqueous Phase:
AeroWhip® 621EZ or Benecel® MP351/F50 0.30
Xanthan® or CMC 7H3SF 0.05
Water 58.10
Polysorbate 60(1) 0.30
Glycerol lacto ester(2) 0.10
Sugar 16.00
Salt 0.10
Fat Phase:
Palm kernel oil, partially hydrogenated(3) 25.00
Mono and diglycerides(4) 0.05
Flavor to suit –
TOTAL 100.00
(1)Durfax 60®, Loders Croklaan
(2)Durlac 100, Loders Croklaan
(3)Silko 33-05, Aarhus Karlshamm
(4)Atmos 150, Caravan Ingredients
(over)
The products and related information provided by Hercules are for manufacturing use only. Hercules
makes no express, implied, or other representation, warranty, or guarantee concerning (i) the handling, use,
or application of such products, whether alone, in combination with other products, or otherwise, (ii) the
completeness, definitiveness, or adequacy of such information for user’s or other purposes, (iii) the quality
of such products, except that such products are of Hercules’ standard quality. Users are advised to make
their own tests to determine the safety and suitability of each such product or product combination for their
own purposes. Read and understand the Material Safety Data Sheet (MSDS) before using this product.
Hercules does not recommend any use of its products that would violate any patent or other rights.
PRINTED IN U.S.A.
VC-695
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Process
Aqueous Phase
1. Add AeroWhip® EZ water with agitation. Add other aqueous phase ingredients. Stir with good
agitation for 20-30 minutes.
Fat Phase
2. Weigh all fats and emulsifiers into separate vessel, melt over low heat.
Whole Mix
3. Warm aqueous phase to 50C with agitation. Note: AeroWhip® will precipitate under these condi-
tions so it is important to hydrate well before heating and then keep the mix agitated during heat-
ing to keep the AeroWhip® well dispersed. AeroWhip® will re-dissolve as it cools.
4. Slowly blend warm fat mixture into AeroWhip® solution using an overhead stirrer.
5. Transfer to processing equipment with continued agitation.
6. Heat process, homogenize and cool. Note: If mix is cooled in a batch process it is important to
agitate the mix during cooling to disperse the AeroWhip® as it re-dissolves.
7. Package as normal.

Evaluation Methods
Whipping, % Overrun

% Overrun = wt.(g) NDWT before aeration - wt.(g) NDWT after aeration X 100
wt.(g) NDWT before aeration
Syneresis of NDWT
Whipped cream is filled into small Petri dish. A straight edge is scraped across top to remove excess
cream. Dish is inverted onto Whatman #41 12.5cm filter paper. Setting time, 1 hour.
% Syneresis = avg diameter syneresis - diameter of dish X 100
diameter of dish
Stiffness of NDWT using TAXTPlus texture analyzer from Stable MicroSystems with 5 kg load cell.
Stiffness is determined as the amount of force required to penetrate a sample of foam 5 mm using a 35 mm
aluminum cylinder.

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© Hercules Incorporated, 2008.