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
Palsgaard offers a wide range of emulsifier and stabilizer blends designed for aerated desserts such as mousse and aerated quark. And we're ready with deep knowledge and experience to help you make the best choices for your brands.
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). Our team of experts can recommend the perfect combination of our emulsifiers and stabilizers, optimized for each recipe's fat level, protein source, pH, overrun and desired mouth-feel.
Palsgaard offers a wide range of emulsifier and stabilizer blends for mousse products. But that's not all. We also provide expert application services at our dairy application centers on three continents, all equipped with the know-how and up-to-date production machinery to help you develop, test and refine your next winning product.
We've made a selection of our most popular recipes for mousse products - along with matching product profiles - available for downloading on this page. These recipes are often used as starting points for working together, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.
You can 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 to order samples of our emulsifiers and stabilizers for mousse products, please contact your local Palsgaard partner.
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