Cool Whip
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Cool Whip is a brand of imitation whipped cream with < 2% milk product content, called a "whipped topping" by its manufacturer. It is used as a dessert topping, and in some no-bake pie recipes.
Cool Whip was introduced in 1965 by the Birds Eye division of General Foods, which later merged with Kraft Foods and Philip Morris, and was later re-named Altria Group, Inc. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products.
Cool Whip technology was invented by Tommy Finucane, a scientist at the Tarrytown Laboratories of General Foods. 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 by the housewife. This had never been done before and represented a major breakthrough in food preservation.
It is sold in 8 oz and larger plastic tubs 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 calories of which 15 are from fat.
Compared to genuine whipped cream, it has:
- a longer shelf life;
- low dairy content
- a "spongy" texture and chemical aftertaste
Ingredients
Cool Whip is made of water, corn syrup and high fructose corn syrup, partially hydrogenated coconut and palm kernel oil, < 2% sodium caseinate, natural and artificial flavorings, xanthan and guar gums, polysorbate 80, sorbitan monostearate, and beta carotene.[link] Sodium caseinate is a milk protein, so Cool Whip may be unacceptable to those avoiding dairy products for medical, ethical, or religious reasons.External links
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