Diehl Food Ingredients

Whip topping & dessert bases are made with tropical (palm kernel and/or coconut oil) or non-tropical vegetable oils (soy/cottonseed) and have fat contents of 28-67%. Applications for whip topping & dessert bases include whip toppings for retail or food service, mousses, cheesecakes, soft serve mixes, and adding volume to cakes and desserts. Application formulas are available upon request. (Listed below are some of Diehl’s whip topping bases.)

PRODUCT NAME	% PROTEIN	% FAT	FAT TYPE	APPLICATION INFORMATION

Jerzee Whip Base	7.0	50	Palm Kernel Coconut	Economical to use. Makes cost effective whip topping base. Used as a dessert topping or in soft serve applications.

Jerzee Whip Base D	4.8	50	Coconut Cottonseed Soy Safflower Palm Kernel	Whip topping with a very heavy and firm body. May be used in an icing mix, or other dessert applications.

DMP Basic	9.0	67.5	Palm Kernel Coconut	Creates a heavy filling or whip topping with very full, firm body. Used in pie fillings and cheesecakes.

Jerzee Whip Base SF-28	16.5	51	Soybean Coconut Palm Kernel	High protein dietetic whip topping base without sucrose or corn syrup.

Jerzee Whip Base – CAN	10.0	53	Palm Kernel Coconut	Whip topping which works especially well in mousses in addition to standard topping applications. Has an excellent overrun and viscosity.

Jerzee Whip Base 1470	9.0	52.5	Soy Cottonseed	A specialized topping made with non-tropical oils. Used in cheesecakes and other dessert applications.

Jerzee Whip GML-K	5.0	47	Soy	A non-tropical oil based topping that has low overrun and viscosity. Used in cheesecakes or puddings.

Unsweetened 10% (dessert base)	6.5	47-49	Canola Coconut	Dessert base to which sugar and water may be added to produce a ready-to-freeze mix. Available in vanilla, chocolate, strawberry, or without flavor.