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Our experts at Silverson have gained many years of experience working with high shear mixers in many, applications, we have gained a wealth of mixing information. Check out our site to find product, as well as application information. Our experienced engineers offer mixing tips and answer frequently asked questions about high shear mixing operations. You can also watch animations of Silverson high shear mixers in action.
A mousse is typically a dessert which has set with a light foam-like consistency. The structure is obtained by the combined effects of functional ingredients - a gelling/stabilising agent and a foaming agent - and the whipping process used in manufacture. Ingredients are similar to those used in ice cream or yoghurt premixes, although higher percentages of gelling agents are used. These include gelatine, carrageenan, xanthan gum, guar gum, locust bean gum and alginates. Whipping agents include egg white (in "traditional" products), whey proteins, sodium and calcium stearoyl lactylates and lactic acid esters of mono - and di-glycerides of fatty acids. Some ingredients provide both gelling/stabilising and foaming properties.
For further information or to view Premixes for Mousses and other Aerated Desserts as a PDF visit our website, alternatively call our knowledgable team on 01494 786 331.
For more information on Premixes for Mousses and other Aerated Desserts talk to Silverson Machines Ltd