Vegetable fat-based whipped toppings is used as a replacement for whipped dairy cream are commonly called whipped toppings, non-dairy cream, imitation cream and vegetable cream (Neil and Hogg, 2003). Whipped cream is an aerated food emulsion which is normally produced from milk fat. It has a white opaque appearance and low density due to the high inclusion of gas bubbles in the system. The emulsion droplets usually contain partially crystallized fats (Aken, 2001). Whipped toppings have become popular both for commercial and consumer use on puddings, sodas, cakes, ice cream, fruit and pastries such as cream pie bases. Consumers and manufacturers have certain expectations for the quality of whipped toppings with regard to taste, shelf-life and whipping characteristics, such as speed of whipping, overrun and stability (Shamsi et al., 2002).