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Storable food product for preparing mousses


Storable food product for preparing mousses



UK Patent Application: (GB 2 131 669 A)



A storable dry mousse base, which can be whipped with admixture of water and a milk/cream mixture into a mousse, is described in 4 examples. A white chocolate mousse base with 34.5% fat is prepared by mixing 14.85% cocoa butter, 60.09% white chocolate paste (with 41% fat), 17.62% sugar, 2.40% gelatin 200 BI, 3.20% emulsifier E472a, 0.40% egg white powder, 0.24% guar bean flour and 1.20% dried whole milk.

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Accession: 001255509

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