Use of high acyl gellan in whipping cream

A whipping cream comprising high acyl gellan, wherein:

• the whipping cream comprises between 0.0125% (w/w) and 0.1% (w/w) high acyl gellan and between 15% (w/w) and 35% (w/w) fat;
• at least 80% of the fat in the whipping cream is vegetable fat;
• the vegetable fat has sufficient crystallinity at whipping temperature to facilitate aeration and stability of foam formed during whipping;
• and
• the whipping cream comprises one or more emulsifiers selected from the group consisting of monoglycerides, mono/diglycerides and lactic acid esters of mono- and diglycerides of fatty acids (lactems), and at least one anionic emulsifier.