From Wikipedia, the free encyclopedia
The current Cool Whip logo.
Cool Whip is a brand of non-dairy
whipped cream
substitute named a
whipped topping
by its manufacturer. It is used in North America as a dessert topping and
in some
no-bake pie recipes. It is generally described as non-dairy as it contains
no
cream
or
milk
and no
lactose
; however, it does contain the milk derivative
casein
Overview
Cool Whip was introduced in 1967 by the
Birds Eye
division of
General Foods
. Within two years of introduction, it became the largest and most
profitable product
in the Birds Eye line of products. Birds Eye later merged with
Kraft Foods
and Philip Morris, eventually becoming part of
Altria Group
.
Cool Whip technology was invented by
William A. Mitchell
,
[1]
a food chemist at
General Foods Corporation
. The key to the technology was the creation of a whipped cream-like product
that
could be distributed in a frozen state by General Foods and grocery chains
and kept
in the refrigerator. This had never been done before and represented a major
breakthrough
in food preservation.
Cool Whip is manufactured in
Avon, New York
, for the United States and Canadian markets.
[2]
It is sold in 8 oz. (226 g) and larger plastic tubs produced by
Berry Plastics
and is distributed through grocery outlets in a frozen state, and is
refrigerated
in the home prior to serving. Each nine gram serving provides 25 kcal
(104650 J)
of which 15 kcal (62790 J) are fat.
The varieties currently sold are Original, Extra Creamy, French Vanilla,
Light, Reduced
Fat, Free [fat-free], and Sugar-Free, made with
Splenda
. Strawberry is sold seasonally, typically in the summer. Chocolate has now
been
reintroduced as well. In Canada. the Fat-Free variety is labeled as
Ultra-low Fat.
In 2008, Cool Whip was introduced in an
aerosol
can so as to compete with
Reddi-wip
. French Vanilla has been discontinued and flavors can only be purchased in
5-6 oz
bowls called Dips.
According to a
Wired Magazine
article, consumers are paying 41 cents per ounce for mostly water and air:
twice
the cost of homemade whipped cream.
[3]
[
edit
]
Ingredients
Cool Whip is made of
water
,
corn syrup
and
high fructose corn syrup
,
hydrogenated
coconut
and
palm kernel oil
(CPKO),
sodium caseinate
(a milk derivative), natural and artificial flavor,
xanthan
and
guar
gums,
polysorbate 60
(glycosperse), and
beta carotene
.
[4]
In some markets, such as Canada and the United States, Cool Whip is
available in
an
aerosol can
using
nitrous oxide
as a propellant.
[5]
Cool Whip may be deemed nondairy, but in
Jewish dietary traditions
, Cool Whip is considered dairy and not
parve
(neither meat nor dairy) because of the sodium caseinate (which is derived
from
milk). This ingredient also makes Cool Whip not
vegan
, so similar products for vegans, like
MimicCreme
, have been developed.
[
edit
]
See also
Non-dairy creamer
, with similar ingredients
Reddi-wip
, whipped cream in an aerosol can
Dream Whip
Nutri-Whip
[
----- Original Message -----
From: "Sisi Ben-Simon" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 29, 2009 7:20 AM
Subject: Re: [CnD] whipping creams
And may I add to Lisa's question: what is cool whip?
Sisi
----- Original Message -----
From: "Lisa Blankenship" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 29, 2009 9:09 AM
Subject: [CnD] whipping creams
This may sound dumb. but, can some one tell me the difference between
half and half, whipping cream and heavy whipping cream? and, are they
commonly found in common super markets, or do you have to buy them in
specialty shops? Thanks for any info. Lisa and Tater
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