> On Sun 14 Feb 2010 12:04:40a, Mort told us...
>

>>>
>> another good way to stabilize whipped
>> cream is use a product called cobasan. I use it when I might be
>> serving in a warm environment, which will break down whipped
>> cream every time. It holds up amazingly well and it doesn't
>> mess up the texture or flavor.
>>
>


But what IS Cobasan? Google told me where to find it and offered
testimonials to its effectiveness, but not a word about what's in it.

gloria p