Emulsifiers and stabilizers for mousse

Aerated desserts are typically distributed under chilled conditions. The foam needs to be supported by a rigid structure in order to withstand these storage conditions. In addition, the demand for a delicious product with superior mouth feel must be adhered to.

Palsgaard offers a wide range of emulsifier and stabilizer blends particularly for aerated desserts such as mousse and aerated quark. We also offer a refreshing mix of knowledge and vast experience in this area to assist you.

Aerated desserts

Aerated desserts produced with aeration equipment require special attention to create a foam which remains stable throughout the required shelf life. The mousse may be at neutral or a reduced pH (when produced on quark or yoghurt, for example.) Therefore, and depending on the recipe in question e.g. fat level, protein source, pH, overrun and mouth-feel desired, the exact combination of our emulsifiers and stabilizers is recommended by our team of experts.

Palsgaard's emulsifier and stabilizer blends improve the:

• Mouth feel
• Texture and body
• Foam stability
• Protein stability

Benefit from our application service

Palsgaard offers not only a wide range of emulsifier and stabilizer blends for mousse products. We also offer expert application service in our dairy pilot plants on three continents to help you achieve your individual product goals.

Try our recipe suggestions for mousse and aerated quark

We have made available a selection of our most used recipes for mousse products. These recipes are often used as starting points for cooperation with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.

Download our select recipe suggestions and the matching product profiles on this page.

For advice on how to adapt the recipes to fit your needs and order samples of our emulsifiers and stabilizers for mousse products, please contact your local Palsgaard partner.