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 mouthfeel 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 mouthfeel. 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.
