Aerated desserts produced with aeration equipment require special attention to create a foam that will remain stable throughout the required shelf-life. The mousse may be at neutral or a reduced pH (when produced on quark or yoghurt, for example).
Most aerated desserts are chilled during transport. To withstand this storage, and to retain the right mouth-feel and other quality signals demanded by consumers, the foam needs to be supported by a rigid structure.
Our team of experts can recommend the perfect combination of emulsifiers and stabilisers, optimised for each recipe's fat level, protein source, pH, overrun and desired mouth-feel. And with application centres around the world, help is never far away.
Contact us today to order samples of our Palsgaard® Dessert series of emulsifier and stabiliser systems and try them in our extensive library of recipes.