Cream, whipped, aerosol, regular fat (~28%)

Commercially produced whipped cream. Prepared by mixing cream with a propellant (usually nitrous oxide) and various stabilisers, emulsifiers and sugar, and packing under pressure. Whipped cream is not fat reduced and contains ~28 fat g/100g.

Proximates, vitamins (including carotenes) and minerals (except iodine) are averaged from a composite of 6 samples of 1 major variety of Dairy Wip purchased from 2 outlets in Sydney and analysed in 1988/89 by AGAL and samples of Australian aerosol cream as reported by the ADC (1999). Fatty acids were determined in 5 samples of pure cream and double cream purchased in Sydney in 2005. Iodine determined in ADC sample and as part of the 22nd ATDS in samples collected in NSW, SA and Vic in November 2004. Dietary fibre was imputed.