The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.本發明提供一種具有改良穩定特性且感官特性無可覺察變化之實質上無蛋白質之可攪打食品。該產品包含脂肪甘油三酯、一或多種糖、乳化劑組份、包含一或多種NOSA澱粉及一或多種親水性澱粉之澱粉組份、及視情況選用之酸組份。該產品可冷凍或在環境溫度下長時間儲存，並且亦可在環境溫度下攪打及陳列。
