gloria.p wrote:

>
>> 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

Glucose and sorbitol, mainly.

--
Mort