Cool Whip is a brand of imitation whipped cream, referred to as a whipped topping by its manufacturer, Kraft Heinz. It is used in North America as a topping for desserts and in some no-bake pie recipes as a convenience food not requiring whipping and maintaining its texture without melting. It has a longer shelf life than cream while it is still frozen. On the other hand, it does not have the same flavor and texture as whipped cream, and it costs nearly 50% more. It was originally described as "non-dairy" despite containing the milk protein casein; it now also includes milk. The product is sold frozen and must be defrosted in the refrigerator before being used.
Video Cool Whip
Overview
Cool Whip was introduced in 1966 by the Birds Eye division of General Foods, now part of Kraft Heinz. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Cool Whip is now the most consumed brand of whipped topping in the U.S.
Cool Whip was created in 1966 by George Lorant, a food scientist at General Foods. The key advantage of the invention was that it was a whipped cream-like product that could be distributed frozen.
Cool Whip is manufactured in Template:Avon, NY for the United States and Canadian markets. It is sold frozen in 8 oz. (226 g) and larger plastic tubs, and is refrigerated in the home prior to serving. Each nine gram serving provides 25 kcal (105 kJ) energy of which 1.5 g or 15 kcal (63 kJ) are from fat.
The varieties currently sold are Original, Extra Creamy, Light, Free (fat-free), and Sugar-Free (made with nutra sweet). In Canada, the Fat-Free variety is labeled as Ultra-low Fat.
Seasonal flavors include french vanilla, chocolate, and sweet cinnamon, all introduced in 2011; strawberry; peppermint, introduced in 2016; and cheesecake, introduced in 2017.
Cool Whip continues to be the most popular whipped topping brand in the US, preferred by almost 45% of respondents in a 2015 survey. Reddi-wip (whipped cream in an aerosol can) ranked second, being preferred by 18% of respondents.
Maps Cool Whip
Ingredients
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a coloring). Cool Whip is produced and available in an aerosol can using nitrous oxide as a propellant.
From its introduction, Cool Whip was labeled and advertised as non-dairy, but as of 2018 it contains skim milk and the milk-derivative sodium caseinate. Even before the skim milk was introduced, Cool Whip was classified in Jewish dietary traditions as dairy because of the sodium caseinate.
See also
- Dream Whip
- Non-dairy creamer, with similar ingredients
Notes
References
- William Shurtleff, Akiko Aoyagi, Coffee Creamer, Cottage Cheese, and Icing/Frosting (1900-2013), Bibliography And Sourcebook, SoyInfo Center, 2013 PDF
External links
- Official website
Source of the article : Wikipedia
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