Kubota, H.; Yamaguchi, M., 1981: A method for making whippable fat compositions. Japanese Examined Patent: (5 632 896)
A whippable product contains 28-60% oil or fat, 72-40% skim milk and emulsifying agents, 0.2-2.5% lecithin and 0.5-2.5% fatty acid monoglyceride in relation to the lipid component.