| abstract |
A method of producing mousse includes preparing a structurant, adding it to a decoction of fruit and berry raw materials, adding sugar, squeezed juice, citric acid, cooling and whipping until the mixture is transformed into a lush mass. Kappa-carrageenan with improved functional properties is used as a gelling agent due to functional additives: sodium tripolyphosphate, calcium citrate, sodium alginate and calcium chloride. |