Dessert Mousse

Traditionally, mousse is a home made dessert containing cream and eggs. In industrial mousses, the eggs are replaced by emulsifiers and stabilisers such as gelatin. Sucrose esters facilitate emulsification of the vegetable or butter fat into the aqueous phase and aeration. The mousse obtained with sucrose esters are known for its soft texture which is a result of the high overrun and fine air cell distribution.