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A process for the preparation of mousse includes preparing of the structure-forming agent, its adding to the fruits and berries raw material’s infusion, insertion of sugar, squeezed juice, citric acid, cooling and whipping of the mixture up to its transformation into the well-padded mass. The kappa-carrageenan with improved functional properties, provided by functional additives: sodium tripolyphosphate, calcium citrate, sodium alginate and calcium chloride is used as jellying agent.
UAU201404195U2014-04-182014-04-18Method for production of the mousse, based on the kappa-carrageenan with improved functional and technical properties
UA93597U
(en)