Dairy desserts are available in a great variety. Indulgence is an important criteria for dairy desserts. Hydrocolloids or emulsifiers can enhance the organoleptic properties of these products, by offering more creaminess, foam stability or viscosity control. We also have pectacon systems for vegetarian desserts, by replacing gelatin with vegetable gelling agents.

Pectacon M-4592

Is a gelatin based stabilizer for aerated desserts that offers stability and a fine structure that can be used for mousses.

Pectacon M-4651

is a gelatin free alternative for a mousse recipe

We also have formulations for Dutch vla, quark or other types of dairy desserts. We can develop applications on your request.

For an overview of our single ingredients you can see a list of our ingredients.