PALSGAARD ® DESSERT Improving aerated desserts Stable foam throughout the required shelf-life Aerated desserts produced with an aerator require special attention to create a foam that will remain stable throughout the required shelf-life. 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. 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. Palsgaard ® Dessert benefits Using Palsgaard ® Dessert series you can improve the: • Foam stability • Foam structure • Mouthfeel
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