What does it take to create the right texture in dessert applications?

From smooth vanilla sauces and creamy puddings to airy mousses, indulgent flans, custards and even frozen or instant desserts, texture is what turns a good one into a great one.

Manufacturers are constantly looking for the sweet spot between stability, functionality and sensory experience.
✔ Consistent texture throughout shelf life
✔ Suitable for dairy and plant-based dessert applications
✔ Improved processability and easy handling
✔ Reduced-fat formulations without compromising texture
✔ Gelatin-free formulations ✔ Starch reduction

This is where our VIVAPUR® Functional Ingredients come into play.

VIVAPUR® MCG provides suspension, stabilization, and texture control across a wide range of dessert applications.
At low dosages, VIVAPUR® MCG provides excellent suspension stability while creating smooth, creamy, spoonable textures. At higher dosages, it builds stronger textures that hold incorporated air in applications such as mousses, while never making the texture elastic, brittle, or gelled.

VIVAPUR® MCG enables partial starch replacement while maintaining product quality under heat or acidic conditions. This supports easier processing, improves pumpability of high-viscosity formulations, and enables rich, indulgent textures without relying solely on high starch levels.
What truly sets VIVAPUR® MCG apart is its temperature independence and shear reversibility. Unlike conventional hydrocolloids, the structure fully recovers after mixing, pumping, and filling, ensuring consistent performance from tank storage to final filling.

In frozen dessert applications, VIVAPUR® MCG helps reduce ice crystal growth and maintain a smooth mouthfeel throughout shelf life.

VIVAPUR® Alginate offers versatile texture design possibilities, ranging from viscosity enhancement and improved creaminess to spoonable, structured and fully gelled textures. Depending on formulation and dosage, alginates can be used to fine-tune viscosity or to create stable gel structures, making them ideal for applications such as vanilla sauces, custards, puddings, flans and jelly desserts.

Selected grades also serve as a plant-based alternative to gelatin in instant dessert applications. Thanks to their convenient cold preparation, they enable firm textures and clean-cut structures in concepts such as whipped dessert creams, no-bake cheesecakes and other chilled dessert preparations.

-Whether you're working on a smooth vanilla sauce, a creamy pudding, a perfectly set flan, an airy vegan mousse or a frozen dessert, VIVAPUR® Functional Ingredients enable texture solutions for a wide range of dessert applications.

Our application experts would be happy to sweeten the deal by supporting your next dessert development project. Reach out to us at food@jrs.de.