Abstract: A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.

Abstract: A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.

Abstract: An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.