Food Guts - Ingredient Information

Ingredient Lookup

Cool Whip

Nutritional Information

1 cup, cool whip

  • Calories 238
  • Calories from Fat 170.82
  • Amount%DV
  • Total Fat 18.98g29%
  • Saturated Fat 16.337g82%
  • Monounsaturated Fat 1.212g
  • Polyunsaturated Fat 0.392g
  • Cholestreol 0mg0%
  • Sodium 19mg1%
  • Potassium 14mg0%
  • Total Carbohydrate 17.29g6%
  • Dietary Fiber 0g0%
  • Sugars 17.29g
  • Protein 0.94g2%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

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Cool Whip on Wikipedia:

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.

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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.[dubious – discuss]

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]

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.

See also

Non-dairy creamer, with similar ingredients Reddi-wip, whipped cream in an aerosol can Dream Whip Nutri-Whip

References

^ Tastemaker With a Sweet Tooth ^ Kraft Tells Schumer That Cool Whip Plant In Avon Is Unlikely To Close ^ Wired Magazine: Cool Whip ^ ``Cool Whip.`` Kraft Foods, 2008. ^ Cool Whip Whipped Topping

External links

Official Web site Wired Magazine Article v â€¢ d â€¢ e Kraft brands

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