Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of non-tropical lauric oil with the other ingredients of the whipped product. The non-tropical lauric oil contains at least about 30 % lauric acid in its triglycerie molecule.
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