eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-08-25 12 8 373 381 10.12691/jfnr-12-8-2 JFNR20241282 article Evelin Sabrina Gon?alves 1 M芍rcio Rog谷rio Leonhardt 1 Nathane La赤s Schio 1 Hans Fr?der 2 Creciana Maria Endres creciana.maria@gmail.com 3 SENAI/SC University Center, UniSENAI每Campus Chapec車, Chapec車 89803-800, SC, Brazil University of Taquari Valley, Laborat車rio Unian芍lises, Lajeado, 95914-014, RS, Brazil SENAI/SC University Center, UniSENAI每Campus Blumenau, Blumenau 89036-256, SC, 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. https://pubs.sciepub.com/jfnr/12/8/2/jfnr-12-8-2.pdf whipping cream labelling legislation safety