Hercules Incorporated

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

Technical Information
BULLETIN VC-623A
(Supersedes VC-623)

AeroWhipTM 620 and 640 Whip-Optimized Solutions

Formulation Guidelines
Dairy whipping cream is popular for both its rich flavor and aesthetic qualities. Whipped cream is used
to add a creamy texture and rich flavor to pastries, cakes, beverages and desserts. Whipped cream is also
used to create decorations for cakes and desserts. However, dairy cream can be difficult to whip and is frag-
ile once whipped.
In order to meet the challenge of making a better dairy whipping cream, Aqualon has developed
AeroWhipTM whip-optimized solutions—cellulose-based ingredients, also known as food gums or hydro-
colloids. AeroWhip 620 and 640 whip-optimized solutions allow the formulation of reduced fat whipping
cream with excellent aeration properties; the creation of well defined decorative shape; and superior stabil-
ity over a week in refrigerator and freezer storage. In addition, very low fat whipping creams, of less than
25% fat, may be made with good foam properties. Overall, in whipped dairy creams, AeroWhip whip-
optimized solutions may provide:
• Outstanding foam stability
• Firm foam structure
• Improved body and mouthfeel
• Syneresis control
• Prevention of shrinkage
• Resistance to over-whipping
• Reduced fat
• Lower cost

Using AeroWhip Whip-Optimized Solutions

AeroWhip whip-optimized solutions are water soluble cellulosics that are insoluble above 45°C. This
property allows the gum to be dispersed in a hot aqueous medium, such as skim milk, and dissolved as the
liquid cools.
Skim milk is used to dilute heavy cream to the desired fat content. This skim milk phase may be used
to introduce the AeroWhip whip-optimized solutions into the cream. It is recommended that the skim milk
be heated to about 60°C to ensure lump-free dispersion of the gum. The product may be added into the hot

(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.
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milk with stirring. Good dispersion and dissolution of the product are essential for optimum functionality
in the cream. Continue gentle stirring as the mixture cools. Upon standing, the skim milk may show signs
of separation, however, it can be easily re-mixed with no impact on the cream.
Once the gum is incorporated, the cream may be heat-treated. This product will come out of solution
with heat but will resolubilize as the product is cooled. This is normal and does not present a problem in the
finished product.

Formulation Guidelines
Whipping cream is often stabilized with carrageenan and emulsifiers. These ingredients provide addi-
tional functions and may still be required in the cream formulation. Other ingredients that may be included
are nonfat milk solids, proteins and sweeteners. Below is a table of suggested ranges for these ingredients.
Use level can be optimized for the particular ingredient combination and desired quality parameters.
% AeroWhipTM
% Fat Solutions % Carrageenan % Emulsifier
30 0.1 - 0.2 0.05 - 0.1 0.1 - 0.2
26 0.1 - 0.4 0.05 - 0.2 0.1 - 0.3
24 0.2 - 0.4 0.1 - 0.2 0.2 - 0.3

Concentrated Solution Method

A concentrated solution of 3% AeroWhipTM gum in skim milk may be made using the method above (see
Using AeroWhip whip-optimized solutions). This solution can then be added to the cream along with other
ingredients such as carrageenan and emulsifiers, diluting to the desired percent by weight.

Direct Method
AeroWhip gum may also be added directly to the milk portion of the cream formulation. This method
will require longer mixing of the cream to ensure dissolution. The product may first be dry blended with
the emulsifiers and any milk solids or sweeteners that may be added. This dry blend is then added to the hot
milk, above (see Using AeroWhip whip-optimized solutions). Carrageenan can be added to the hot milk for
dissolution as well. The milk mixture may then be cooled with stirring and then added to the cream.

Processing
Cream formulations containing AeroWhip whip-optimized solutions may be pasteurized and homoge-
nized as with usual cream production using either UHT or HTST techniques.

Regulatory and FDA Status

AeroWhip whip-optimized solutions are chemically called hydroxypropylcellulose (HPC). It is a food
grade ingredient that has approval in most food with the exception of standardized foods for which it is not
included. It has been reviewed and accepted as a direct food additive by the US FDA with no limitation
other than use in accordance with good manufacturing practice (GMP). HPC is defined in the US Food
Chemicals Codex (FCC). HPC safety data have been reviewed and accepted by the EU SCF for the use of
HPC as a direct food additive with an ADI “not-specified.” Hydroxypropylcellulose is accepted by the
European Commission for direct addition to foods. HPC safety data have been reviewed and accepted by
the JECFA of the FAO/WHO and HPC has been assigned an ADI “not-specified” by this world-recognized
body of experts. Hydroxypropylcellulose is included in the Codex Alimentarius, General Standard for Food
Additives (GSFA) for inclusion in most foods, with no limitation other than use in accordance with GMP.
In addition to the USA and Europe many other countries e.g., Argentina, Australia, Brazil, Chile, China,
Canada, Hungary, Mexico, New Zealand, Singapore, Taiwan and Uruguay have found HPC acceptable for
direct use in foods.
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This product is in compliance with the requirements of the US Food and Drug Administration for
direct addition to food for human consumption, as specified in the Code of Federal Regulations, Title 21,
CFR 172. 870, subject to the limitations and requirements therein.

Labeling
As an ingredient of a food product, AeroWhipTM whip-optimized solutions may be referred to as
“hydroxypropylcellulose” or as E463 in Europe.

7-04

© Aqualon, 2004.

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