Viscogen is a thickening agent used particularly in whipping cream and cream products to improve body and whipping performance. Typically based on phosphates or similar food-grade thickeners, it increases the cream’s viscosity, helping it whip to a firmer, more stable foam that holds its shape on cakes, desserts, and in catering service. It also gives single cream a richer mouthfeel closer to double cream. Like all functional additives it must be used within permitted levels and declared appropriately. Its use reflects the practical demands of commercial catering, where cream must survive transport, piping, and display without weeping or collapsing — jobs that untreated cream does less reliably.