|18th April, 2004||The advertisement was for aerosol whipped cream. But what were the two bottles of white stuff?||View large|
There was an advertisement for your Dairy Whip Whipped Cream in Good Taste magazine recently. It raised a question that I am hoping that you can help me with.
No, I am not curious about whether aerosol extrusion and expansion constitutes whipping, though it is a good question.
Nor am I concerned about the 'real cream fresh daily' claim; even rancid butterfat can trace its pedigree back to real cream, fresh daily.
Certainly I am intrigued by the term 'ultra-pasteurised' as this suggests a version of pasteurisation is involved rather than UHT and that it implies that the product is not commercially sterile. I'm sure that you didn't mean that.
I am amused that it is claimed to be 20% lower fat than 'regular thickened cream containing 35% fat' and thereby deftly implies that it is 20% fat instead of the actual 28% fat. It makes little difference to my diet, Mrs Newbery long ago stopped letting me lick it off her. What's the difference - 28% of nothing, 35% of nothing? Although the images of lashings of it is strangely appealing.
No, none of the above. My question is much more simple:
What is the white stuff in the bottles?
Yours whipped, not lashed,
J Cosmo Newbery.