Fuente: WIPO "dairy products" The product whippable to provide a dessert topping is composed of a fat ( with an iodine value between 5 and 40 ) present from 10 to 45 per cent an emulsifier ( containing more than 50 per cent monoglyceride ) present from 0 5 to 5 0 per cent of the fat gum stabiliser present from 0 15 to 0 5 per cent and a mixture of sodium and calcium. Caseinates present from 1 to 3 per cent the ratio of sodium caseinate to calcium caseinate being in the range of 0 5 to 1 5. The percentages are by weight. The pH is between 6 0 and 6 8. The mixture of the invention can include various sweetening and flavouring agents and suitable colouring materials may be used.