The invention is in the field of aerated dessert products, such as mousses. In particular, the invention is directed to an aerated dessert, a method for preparing an aerated dessert and to a composition for stabilizing an aerated dessert.

Aerated desserts, such as mousses, are highly regarded by consumers because of their lightness and pleasant mouthfeel. Aerated desserts comprise gas bubbles, typically filled with nitrogen or air. For an aerated dessert to have and keep this lightness and pleasant mouthfeel, it is important that the gas bubbles are stabilized. Typically, this is achieved by using emulsifiers capable of stabilizing dispersed air bubbles, and a viscosifier. Gelatin is traditionally used in mousses in order to stabilize the gas bubbles. Gelatin is suitable for being used in mousses because of its viscosifying, foaming, stabilizing and/or water-binding properties. However, gelatin is typically obtained from animal bones or skin and may therefore not be suitable for consumers with e.g. a vegetarian, vegan, kosher or halal diet.

It is known that in some products, gelatin can be replaced by starch as a vegetarian viscosifier. However, starch can interact with emulsifiers capable of stabilizing dispersed air bubbles, thereby decreasing the attainable gel strength. For this reason, gelatin replacement by starch in aerated desserts was not formerly possible, because the resulting aerated desserts, such as mousses, were not stable.

An object of the invention is to provide an aerated dessert in which a vegetarian viscosifier is used. Another object of the invention is to provide a vegetarian, or even vegan, aerated dessert. Yet another object of the invention is to provide a viscosifier or a combination of viscosifiers that can be used for preparing vegetarian aerated desserts. It has now been found that aerated desserts comprising an emulsifier for stabilizing dispersed air bubbles with an acceptable “mousse” like structure can be obtained without animal-derived viscosifiers such as gelatin, by preparing the aerated dessert with a combination of gelatinized native starch and a gelatinized degraded starch.

Therefore, according to a first aspect, the invention provides an aerated dessert comprising an emulsifier for stabilizing dispersed air bubbles, a gelatinized native starch and a gelatinized degraded starch.

An aerated dessert is a food product based on a matrix comprising dispersed gas bubbles, so that at least a quarter (preferably at least half) of the volume of the food product is provided by said dispersed gas bubbles (overrun at least 25 %, preferably at least 50 %). Said gas bubbles can be any food acceptable gas, preferably carbon dioxide, nitrogen gas or air. Said matrix is preferably a liquid or viscous (slow-flowing or non-flowing) emulsion of fat and water, preferably having a viscosity of 500-25000 cP (before aeration). Examples of aerated desserts are a mousse, milk shake, whipped cream or ice cream, preferably mousse, milk shake or whipped cream, and most preferably a mousse.

An aerated dessert is defined as a spoonable homogenous structure comprising dispersed air bubbles, which air bubbles provide the dessert with an airy and light texture.

A milk shake is defined as a liquid homogenous structure comprising dispersed air bubbles, normally at a temperature above 0 °C, preferably at 0 - 20 °C, more preferably at 1 - 10 °C.

A whipped cream is defined as a homogenous structure comprising dispersed air bubbles which is not shape stable, normally at a temperature above 10 °C, preferably at 11 - 20 °C, more preferably at 15 - 20 °C.

A mousse is a shape-stable spoonable homogenous structure comprising dispersed air bubbles, normally at a temperature above 0 °C and below 10 °C, preferably at 0 - 9 °C, more preferably at 1 - 9 °C. Ice cream is defined as a shape stable spoonable homogenous structure comprising dispersed air bubbles at a temperature below 0 °C, preferably at -1 to -20 °C, more preferably at -1 to -10 °C.

Shape stable, in this respect, refers to the property of a material that it may be provided with a shape, such as a half-sphere, and then maintains this shape for at least one hour without support.

An aerated dessert, including a mousse, generally has a water content of 45 - 90 wt.%, preferably 50 - 85 wt.%, more preferably 55 - 80 wt.%, more preferably 60 - 75 wt.%, relative to the total weight of the aerated dessert. An aerated dessert, including a mousse, preferably has a lipid content of 5 - 25 wt.%, preferably 7 - 20 wt.%, more preferably 8 - 15 wt.%, relative to the total weight of the aerated dessert. An aerated dessert, including a mousse, preferably has a protein content of 0.3 - 20 wt.%, preferably 0.5 - 15 wt.%, more preferably 1 - 10 wt.%, relative to the total weight of the aerated dessert.

Starch is a naturally occurring polymer of glucose. Starch occurs in potato in the form of granules, which are particles of roughly 1 - 100 micrometers. Naturally occurring starch granules are generally called native starch.

Native starch comprises two types of glucose polymers: amylose and amylopectin. Amylose is a linear glucose polymer, and amylopectin is a branched glucose polymer. Regular native starch comprises approximately 20 - 25 wt.% amylose and 75-80 wt.% amylopectin. Native starch is nonsubstituted and non-degraded; that is native starch is not a starch ether or a starch ester, for example, and has not been crosslinked.

Starch enriched in amylopectin is well-known. Such starch, generally called amylopectin starch, comprises at least 90 wt.%, preferably at least 95 wt.%, more preferably at least 98 wt.% amylopectin. Amylopectin starch may also be called “waxy starch”. Starch granules comprise entangled amylopectin and amylose in crystalline and amorphous regions. Starch granules do not readily dissolve in water at room temperature. The glucose polymers can be released from the granule and individually dissolved by a process called gelatinization. Gelatinized starch is starch which has been subjected to the process of gelatinization: application of sufficient heat and/or shear which results in dissolution of the starch. The dissolved starch can subsequently be dried to provide a gelatinized starch powder (“instant starch”), which readily dissolves in water at room temperature. In some applications, gelatinized starch may be formed in situ, that is, the step of starch gelatinization can be an integral part of a production process, instead of a separate step.

A degraded starch is a starch which has been subjected to a process of starch degradation. Starch degradation results in a decreased degree of polymerization, and can be achieved for example by physical, enzymatical or chemical methods. Much preferred methods of starch degradation are acid degradation and oxidation.

Preferably, in the present aerated dessert, the gelatinized native starch is gelatinized native amylopectin starch.

Further preferably, the gelatinized degraded starch is gelatinized degraded amylopectin starch.

In cases where the aerated dessert comprises gelatinized native amylopectin starch and/or gelatinized degraded amylopectin starch, it was found that the texture of the aerated dessert was particularly good.

In preferred embodiments, the starch used for preparing the aerated dessert is a pregelatinized starch, that is, a starch which has been subjected to gelatinization in a process preceding the preparation of the aerated dessert.

Preferred emulsifiers that are suitable for stabilizing dispersed air bubbles include monoglycerides, diglycerides, sucrose fatty acid esters, lecithine, and egg yolk. For vegan aerated desserts, monoglycerides, diglycerides, sucrose fatty acid esters and lecithine are preferred.

It is believed that these emulsifiers are particularly suitable for stabilizing dispersed air bubbles, because they can cause partial coalescence of fat droplets, which can cover and stabilize air bubbles. Emulsifiers known to stabilize an oil/water emulsion may be present, but emulsifiers known to stabilize an oil/water emulsion are not always capable of stabilizing dispersed air bubbles. For example, native potato protease inhibitor and Tween 80 are well-known as emulsifiers for stabilizing an oil/water interface, but these types of emulsifiers are incapable of stabilizing dispersed air bubbles.

The emulsifier for stabilizing dispersed air bubbles can be present in varying quantities, so as to provide sufficient stabilization of air bubbles in the matrix in question as is known in the art. Suitable quantities can be, for example, 0.5 - 2 wt.%, preferably 0.075 - 1.5 wt.%, more preferably 0.1 - 1.2 wt.%.

It is believed that starch typically interacts with emulsifiers that are suitable for stabilizing dispersed air bubbles, by forming amylose-lipid complexes. Therefore, when starch is used as viscosifier, the stabilization of dispersed air bubbles is usually not effective enough to make an acceptable mousse.

Surprisingly, a combination of gelatinized native starch and gelatinized degraded starch can be used as a viscosifier in aerated desserts, without the disadvantages that are typically observed when starch is used as a viscosifier in combination with an emulsifier for stabilizing dispersed air bubbles.

Without wishing to be bound by theory, the inventors propose that the unwanted interaction of starch with emulsifiers for stabilizing dispersed air bubbles, which could result in a decrease of the attainable gel strength, is less pronounced for the combination of starches used in the present invention. Especially the gelatinized degraded amylopectin starch is proposed to have less interaction with the emulsifiers, because the amylopectin chains in said starch are broken down in smaller pieces in the degraded starch. The inventors propose that in that way the gelatinized degraded starch can compensate for the loss of stabilization of air bubbles that may be caused by interaction between the gelatinized native starch with the emulsifier suitable for stabilizing dispersed air bubbles.

Preferably, the gelatinized degraded starch has a weight-average molecular weight of 5 kDa - 5000 kDa, preferably 10 kDa - 2000 kDa, more preferably 10 - 1000 kDa. The gelatinized degraded starch can be obtained by any means of degradation, as is known in the art. Acid degradation and oxidation are preferred.

In further preferred embodiments, the peak viscosity of the degraded starch, determined at 20 wt.% concentration as described in the examples, is at least 500 mPa s.

In further preferred embodiments, the end viscosity of the degraded starch, determined at 20 wt.% concentration as described in the examples, is at least 200 mPa s, preferably at least 250 mPa s.

In addition to the starches described above, the aerated dessert may also comprise further viscosifiers. Such further viscosifiers are not required, but may further aid in the structure, mouthfeel, and/or stability of the aerated dessert. Preferably, the aerated dessert comprises one or more further viscosifiers selected from carrageenan, locust bean gum, guar gum, xanthan gum, pectin, methyl celluloses (HPMC, CMC), agar agar, and alginate. More preferably, the aerated dessert comprises carrageenan, most preferably kappa carrageenan. In embodiments, the aerated dessert comprises 0.010-0.20 % kappa carrageenan, relative to the total weight of the aerated dessert, preferably 0.015-0.10 wt.%.

In further preferred embodiments, an emulsifying protein can additionally be present. This is much preferred in particular in desserts in which milk protein is absent, such as in vegan desserts. Emulsifying protein, such as protease inhibitor, is known as an emulsifier for stabilizing an oil/water emulsion, and thus can replace the emulsifiers naturally present in milk when replacing milk for a vegetarian or vegan alternative oil/water emulsion. A much preferred emulsifying protein can be for example a potato-derived protease inhibitor such as described in WO 2008/069650, or pumpkin seed protein as described in European application 21217542.6. Emulsifying protein can be present in a quantity of 0.5 - 5 wt.%, preferably 1 - 4 wt.%.

Preferably, the aerated dessert comprises 1.0 - 5.0 % of gelatinized degraded starch relative to the total weight of the aerated dessert, preferably 1.5 - 4 wt.%.

Preferably, the aerated dessert comprises 0.5 - 4 wt.% of gelatinized native starch relative to the total weight of the aerated dessert, preferably 1.0 - 3.0 wt.%.

Particularly good results have been obtained for aerated desserts comprising 2 - 3 wt.% of gelatinized degraded starch, preferably acid degraded starch, and 1.5 - 2 wt.%, of gelatinized native starch.

Preferably, the weight ratio between gelatinized degraded starch and gelatinized native starch is 1:1 - 4:1, more preferably 1:1 - 3:1, even more preferably 1:1 - 2:1.

Both the degraded starch and the native starch can be of any botanical origin. Tuber starch and cereal starch are preferred, such as potato starch, tapioca starch, or corn starch. In preferred embodiments, at least one of the degraded starch and the native starch is a tuber starch, preferably a potato starch.

In much preferred embodiments, the aerated dessert comprises a degraded starch from any origin, preferably a tuber starch or a cereal starch, more preferably a tuber starch, most preferably a potato starch, and a potato native starch. In further preferred embodiments, the aerated dessert comprises as degraded starch a degraded potato starch, while the native starch can be of any origin, preferably a native cereal starch or a native tuber starch, most preferably a potato starch.

In some embodiments, the aerated dessert is vegetarian. This means that the aerated dessert does not comprise products or by-products of animal slaughter, such as gelatin. Preferably, the aerated dessert does not comprise gelatin.

The aerated dessert as described herein may comprise dairy. Preferably, the aerated dessert comprises milk and/or cream. Dairy, such as milk and/or cream, typically comprises fat, sugar in the form of lactose, and an emulsifier in the form of milk protein. In vegetarian or vegan aerated desserts, it is preferred to have an emulsifier for the oil/water interface additionally present, for example an emulsifying protein such as Solanic 300 of Avebe.

In some embodiments, the aerated dessert is vegan, meaning that it does not comprise animal-derived products. Whereas aerated desserts often comprise dairy, the inventors have found that the combination of starches used in the present invention can also be used to prepare a vegan aerated dessert. In a vegan aerated dessert, dairy substitutes can be used instead of dairy. Well-known dairy substitutes include liquids or creams based on soy, almond, oat, coconut, pea, and/or rice.

Dairy-derived functional components such as fat, sugar (lactose), and/or milk protein can be substituted in a vegan dessert by components in the dairy substitute. In such embodiments, the dairy substitute, may also comprise sugar, fat, and/or an emulsifier. Furthermore, fat, sugar, an/or emulsifier may be added to a dairy substitute in case the dairy substitute (e.g., soy, almond, oat, coconut, pea, and/or rice) does not comprise fat, sugar and emulsifier in the appropriate proportions. The texture of aerated dessert, such as mousses, can be analyzed using a texture analyzer, which presses a probe into the dessert, and measures the displacement of the probe, as well as the force exerted on the probe. Texture analysis can be for instance be performed using a Shimadzu texture analyzer. In this way, the hardness of the dessert, i.e., the maximum peak force, can be determined, as well as the energy required to press the probe into the dessert (given by the area under the force-displacement graph).

Preferably, when measured 1 week after aeration, the hardness of the aerated dessert is 20 - 150 g. More preferably, when measured 1 week after aeration, the hardness of the aerated dessert is 20 - 100 g, even more preferably 20 - 70 g, even more preferably 20 - 50 g. For instance, the hardness may be 20 - 35 g, or 25 - 40 g.

Preferably, when measured 1 week after aeration, the energy required to press the probe into the aerated dessert is 0.10 - 1.0 kg x mm. More preferably, the energy required to press the probe into the aerated dessert is 0.10 - 0.5 kg x mm, even more preferably 0.10 - 0.4 kg x mm. For instance, the energy may be 0.10 - 0.3 kg x mm, or 0.15 - 0.35 kg x mm.

It was found that aerated desserts with the textural properties specified above were particularly attractive, and were very close in appearance compared to traditional aerated desserts, in which gelatin was used to stabilize the air bubbles.

When measured 4 weeks after aeration, the measured hardness and energy will typically be higher compared to when measured after 1 week.

Preferably, before aeration, the viscosity of the dessert is 500-25000 cP, preferably 800-20000 cP, when measured on a Brookfield RDVII+ rheometer equipped with spindle RV 3 at room temperature.

Overrun is defined as the increase in volume that is brought about by aeration of the dessert, and is measured by weighing a fixed volume of dessert sample before and after aeration. The amount of overrun is calculated using the following formula:

Typically, higher overrun value is considered good for aerated dessert, but the overrun value is very dependent on the specific equipment that it used for aeration. Preferably, the overrun is 50 - 250 %, more preferably 75 - 150 %, even more preferably 80 - 120 %, when the aeration is performed using a Mondomix using the following settings:

Water inlet temperature: 8 °C

Air pressure: 7 bar

Pump inlet: 60 rpm

Mix head pressure: 1.8 bar (control)

Mix head speed: 1100 rpm

Air SHO rate 1: 80 mm

Air SHO rate 2: 20 mm

Outlet tube in use: 40 cm

When aeration is performed using different types of overrun equipment, the amount of overrun that can be achieved is typically lower.

According to a second aspect of the invention, there is provided a method for preparing an aerated dessert as described herein, comprising the steps of: a) providing an aqueous mixture comprising a gelatinized native starch, a gelatinized degraded starch and an emulsifier for stabilizing dispersed air bubbles, the mixture further comprising one or more selected from dairy, dairy substitute, sweetener, flavoring and hydrocolloid, wherein the gelatinized native starch is preferably gelatinized native amylopectin starch and/or wherein the gelatinized degraded starch is preferably gelatinized degraded amylopectin starch; b) aerating said aqueous mixture to obtain the aerated dessert, wherein aerating is preferably performed at a temperature of 20-40 °C. The aqueous mixture comprising a gelatinized native starch, a gelatinized degraded starch and an emulsifier for stabihzing dispersed air bubbles can be made by gelatinizing a native starch and a degraded starch in an aqueous mixture comprising dairy, dairy substitute, sweetener, flavoring, and/or a hydrocolloid. Gelatinizing the native starch and degraded starch can be done by heating to a temperature of 60 - 99 °C. Advantageously, if the native starch and degraded starch are heated together with the other ingredients of the aerated dessert, heating does not only result in gelatinization of the starch, but also in pasteurization of the ingredients of the dessert. Therefore, preferably, gelatinizing of the starch is performed at 70 - 95 °C, more preferably 72 - 95 °C.

Alternatively or additionally, the emulsifier for stabilizing dispersed air bubbles can be added after heating the aqueous mixture, especially when the emulsifier is sensitive to heat. However, for some emulsifiers, for instance monoglycerides and diglycerides, it is necessary that they are heated to at least above their melting point for them to be properly incorporated in the aqueous mixture.

Alternatively or additionally to heating the starches in an aqueous mixture in order to gelatinize the starch, pre-gelatinized native starch and/or pre-gelatinized degraded starch may be used.

Preferably, the emulsifier comprises one or more selected from monoglycerides, diglycerides, sucrose fatty acid esters, lecithine, and egg yolk.

Aeration is defined as beating air into a mixture, preferably an oil/water emulsion with a water content of 45-90 wt.%, which provides a shape-stable composition with homogenously dispersed air bubbles. The aeration provides for an airy and light yet spoonable composition.

Aeration can be performed by any means known in the art. Aeration preferably comprises mixing by hand or equipment using whisks, pins, hooks or turrax set-ups. For pilot scale equipment, aeration can be provided by rotating mixing equipment while air pressure and counter pressure are applied on the equipment. The skilled person can adapt the rotation speed, the air pressure and counter pressure to obtain an aerated product based on common general knowledge.

There is also provided a composition for stabilizing an aerated dessert comprising a native starch, a degraded starch, and optionally an emulsifier for stabilizing dispersed air bubbles. Details concerning the native starch, the degraded starch and the emulsifier have been provided elsewhere.

Preferably, the weight ratio between degraded starch and native starch in the composition is 1:1 - 4:1, more preferably 1:1 - 3:1, even more preferably 1:1 - 2:1, because good results have been obtained using these ratios.

The native starch and degraded starch may be pre-gelatinized, in which case the composition can be used as ‘instant’ viscosifier, i.e., without having to heat the composition. As such, the invention also provides an instant composition for stabilizing an aerated dessert comprising a native starch, a degraded starch, and optionally an emulsifier for stabilizing dispersed air bubbles. Details concerning the native starch, the degraded starch and the emulsifier have been provided elsewhere.

EXAMPLES

In the examples, aerated desserts were prepared on lab scale and on pilot scale.

In the lab scale examples, all ingredients (1.4 kg in total) were mixed at a temperature of 37 °C for 15 minutes in a Thermomix (Vorwerk). Subsequently, the mixture was subjected to heat treatment at 90 °C for 1 minute in a Thermomix (Vorwerk). After that, the heat treated mixture was homogenized using a Niro Soavi Twin Panda at 125 bar in the first stage, and at 175 bar in the second stage. Subsequently, the mixture was cooled to 25 °C using a Hotmix breeze and aged for 45 minutes, after which the mixtures were aerated using an Ultra Turrax with propellor set up at speed 6 for 2 minutes.

In the pilot scale experiments, all ingredients (20 kg in total) were mixed at a temperature of 37 °C for 15 minutes in a pan on a stove with an overhead anchor type stirrer. Subsequently, the mixture was subjected to a heat treatment at 90 °C for 2 minutes in a mini UHT (Armfield). After that, the heat treated mixture was homogenized at 70 °C, at 125 bar in the first stage, and at 175 bar in the second stage using a homogenizer (Niro Soavi) Subsequently, the mixture was cooled to 25 °C using a mini UHT (Armfield) and aged for 45 minutes. After that, the mixtures were aerated using a Mondomix using the following settings:

Water inlet temperature: 8 °C

Air pressure: 7 bar

Pump inlet: 60 RPM

Mix head pressure: 1.8 bar (control)

Mix head speed: 1100 rpm

Air SHO rate 1: 80 mm

Air SHO rate 2: 20 mm

Outlet tube in use: 40 cm

Before aeration, viscosity of some of the samples was measured on a Brookfield RD VII + rheometer equipped with spindle RV 3 at room temperature.

The resulting mousses were put in plastic jars and refrigerated at 4 °C. After 7 days and after 4 weeks, the mechanical properties of the mousse were measured using a Shimadzu texture analyzer, using the following settings:

Probe: 1 cm 0 (hard plastic) Test speed: 1.5 mm/s (pre-test 1.5 mm/s, post-test 10 mm/s)

Distance: 10 mm

Overrun was measured by comparing the weight of a fixed volume of dessert before and after aeration. The overrun is very dependent on the equipment used for aeration. Therefore, the overrun of the lab scale samples cannot be compared to the overrun of the pilot scale samples, because different aeration equipment was used.

In addition, visual inspection was performed to see if an acceptable mousse was obtained. Viscosity characterization of starches used in the present invention was performed by RVA on the basis of samples comprising the indicated quantity of starch (dry weight) in tap water, and subsequently subjecting the sample to a standardized temperature protocol: The viscosity results for selected starches are: Example 1: varying proportions of potato starch

On a pilot scale, chocolate mousses were made using varying amounts of amylopectin potato starch and degraded amylopectin potato starch. In addition, a chocolate mousse was made using gelatin

Except for the amounts of potato starch, the ingredients for all samples in this example were the same, as shown in Table 1.

Table 1.

* in examples 1-5, and 1-7, 22.9 wt.% of UHT Cream 35% from Debic was used instead, resulting in the same amount of fat as 20 wt.% of Cream 40% from Campin a.

All potato starches were obtained from Avebe. As (acid) degraded amylopectin potato starch, Eliane™ GEL 100, was used. As native amylopectin potato starch, Eliane™ 100 was used. In one example, pregelatinized ‘instant’ native amylopectin starchEliane™ C100 was used instead of Eliane™ 100. The results of the viscosity and overrun measurements, as well as the texture analysis are shown in Table 2.

It can be seen that the combination of gelatinized native starch and a gelatinized degraded starch results in acceptable chocolate mousses. Comparison shows that the mousses with potato starch have similar textural properties to a chocolate mousse comprising gelatin. However, it is not a goal in itself for the mousses with potato starch to have the same values as the mousse with gelatin for viscosity, overrun, and/or texture analysis. Whether or not a certain recipe resulted in an acceptable chocolate mousse was determined by visual inspection.

Table 2.

Example 2: different types of potato starch

On a lab scale, chocolate mousses were made, using different types of gelatinized native starch and gelatinized degraded starch. Except for the type of starch, the ingredients for all samples in this example were the same and are shown in Table 3.

Table 3. in example 2-7, 0.02 wt.% of kappa carrageenan was used. All potato starches were obtained from Avebe. As acid degraded starch, Eliane™ GEL 100, which is an amylopectin starch, and Perfectamyl™ 3100 were used. As oxidized potato starch, Perfectamyl™ GEL NF was used. As native starch, Eliane™ 100, which is an amylopectin starch, was used, and another native starch was used as well. The results of the viscosity and overrun measurements, as well as the texture analysis are shown in Table 4.

The results show that both acid degraded and oxidized starch can be used to achieve an acceptable mousse, and that both regular and amylopectin starches can be used.

Table 4. Example 3: emulsifiers for stabilizing dispersed air

On a pilot scale, different emulsifiers suitable for stabilizing dispersed air bubbles were compared. Except for the amounts of starch, the ingredients for all samples in this example were the same, as shown in

Table 5.

Table 5. A comparison was made four different emulsifiers: Sisterna® P70 (a sucrose fatty acid ester), Nutrisoft® 55 (comprising 90-95 % of monoglycerides), Tween® 80 (a polysorbate), and egg yolk. The results of the viscosity and overrun measurements, as well as the texture analysis are shown in Table 6. Similar experiments were performed using protease inhibitor as the sole emulsifier (0.5 and 2.0 wt.%). No acceptable mousse could be obtained.

Table 6.

* initially, an overrun of 135% was reached, and aeration was reduced to achieve ca. 97% overrun The results show that mousses of the invention can be prepared using varying emulsifiers suitable for stabilizing dispersed air bubbles. Protease inhibitor and Tween 80, though known as emulsifiers for stabilizing an oil/water interface, are not suitable for stabilizing dispersed air bubbles.

Example 4: vegan mousse

On a lab scale, a vegan aerated dessert was produced, using coconut cream instead of dairy. Because coconut cream does not contain milk protein as emulsifier for the oil/water interface, an additional emulsifier Solanic® 300 (potato -derived protease inhibitor) was added.

The ingredients that were used are listed in Table 7.

Table 7.

Table 8. The results show that a fully vegan mousse can be prepared on the basis of coconut cream rather than dairy by including an additional emulsifier for stabilizing the oil/water interface. Example 5: varying ratio’s

Mousses were prepared using different weight ratios of degraded starch : native starch, in a standard recipe as described in example 1 using Sisterna as emulsifier for dispersed air bubbles, Eliane gel as degraded starch, and Eliane as native starch (both amylopectin starches).

Table 9.

The results show that when used in weight ratios of 4:1 - 1:1, acceptable mousses are obtained. The best mousses have a weight ratio of degraded starch : native starch of 3:1 - 1:1, even more preferably 2:1 - 1:1.

Example 6: varying starch type

Mousses were prepared using different types of degraded starch, and different types of native starch. In all cases, at least one of the starch types was a potato starch, and Sisterna was used as the stabilizer for dispersed air bubbles.

Table 10

Eg 100 = Eliane gel 100, a degraded amylopectin potato starch

E100 = Eliane 100, a native amylopectin potato starch

WCS = Native waxy corn starch

ACS = acid-degraded corn starch

AW CS = acid degraded waxy corn starch

ATS = acid-degraded tapioca starch

AWTS = acid-degraded waxy tapioca starch

The results show that good mousses can be obtained using starch from different origin, as long as at least one type of potato starch is present. It is preferred to have a mousse in which the native starch is potato starch.

Example 7: varying starch type

An attempt was made to prepare a mousse from a liquid with the composition as shown in table 11, by aeration of the said mixture using an Ultra Turrax with propeller set-up at speed 6 for 2 minutes.

Aeration of the said mixture resulted in a homogenous liquid, with some foam on top. No mousse could be obtained. Table 11.