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Applications > Dairy & desserts > MOUSSES
Mousses
| Ingredient Functionality |
Ingredient and Benefits |
| Bulking
agents |
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Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. The use of a small
amount of maltodextrin can improve
mouthfeel and “bulk” without
adding significantly to sweetness. |
| Colours |
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HWA offers a full range
of natural and artificial colours for
mousses, from DD
Williamson and Phytone. |
| Gums
and hydrocolloids |
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Rousselot Gelatine is also suitable
for mousse applications, and can help provide a stable
foam with excellent mouthfeel. |
| Sweeteners |
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Daepyung Rebaten
(Rebauside A 97%) is a natural low calorie sweetener extracted
from the Stevia plant, which has just been approved
for use by ANZFA. It is an excellent sweetener for
application in acidified dairy beverages, because it
has good stability at these pH levels.
High Intensity sweeteners such as sucralose and acesulphame
K are also available. |
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