This gelatin based mousse stabilizer provides you good aerating capacities and mousse stability. The texture of the mousse is light and strong with a creamy mouthfeel during eating. This stabilizer makes an ideal stabilizer base for all kind of aerated dairy desserts. 

A specification is inserted below

Ice cream is a complicated product that is very sensitive to temperature changes. Ice cream can be seen as an emulsion but at the same time it is a dispersion and a foam. The different sensorial aspects can for a considerable part be influenced by the mix composition. NUTRIX M-4615 offers good stability against heat shock by preventing growth of the ice crystals due to inhibition of water migration from small to larger crystals during thawing and refreezing. 

NUTRIX M-4924 was recently developed  as an instantised micro crystaline cellulose (MCC). Via a specially developed proces the MCC is activated and as a consequence NUTRIX M-4924 can be added to a solution without the usual high shear forces necessary to activate regular MCC solutions.

NUTRIX M-2209 is an excellent stabilizer for sauces providing emulsion stability, viscosity and a pleasant mouthfeel. Due to synergy between the different constituents the product provides viscosity control with only a low dosage of stabilizer.

Another product leading to a bake stable end product is NUTRIX M-4847 leads to a soft gelified structure, due to a specific combination of stabilisers. The end product is an ideal bake stable fruit filling with excellent mouthfeel and clean eating profile.  

A very succesful formulation NUTRIX M-368 leads to perfect bake stable fruit fillings. The end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products.