Physicochemical Evaluation and Labeling of Whipping Cream Commercialized in Southern Brazil

Product labeling ensures the defense and protection of consumers, who increasingly seek to know the food they consume. The whipping cream is a product that stands out for its application in cooking. With this in mind, this study aimed to evaluate the physicochemical requirements for acidity and fat content of different brands of whipping cream commercialized in southern Brazil and verify the compliance of the labels with the legislation for nutritional labeling and other complementary legislation. Twelve brands were randomly chosen in supermarkets in Santa Catarina, Paraná, and Rio Grande do Sul States and named A, B, C, D, E, F, G, H, I, J, K, and L. Only two brands did not present information divergences. The results elucidate the importance of intensifying the inspection of the labeling of food products to ensure product quality and consumer safety.