MOUSSE

Locust bean gum is particularly used and appreciated in “sweet” preparations, such as mousses, ice creams, sorbets, Frozen Drinks and Frozen Yougurt.

Used as an ingredient for mousse, it contributes to:

• Improve product processing
• Increase resistance to melting
• Keep the body of the product smooth
• Optimize the texture
• Prevent weight loss
• Delay the formation of ice crystals in case of temperature change during the storage of the product.
• Increase the creaminess