Gelatin-Free Gelling Agent for Aerated Vegan Desserts - VIVAPUR® MCG
Gelatin-free gelling agent for aerated vegan desserts - VIVAPUR® MCG The vegan trend is still going strong with a growing range of traditional food products transferred to vegan alternatives. Classic mousse products are mainly stabilized with gelatin - its gel strength recovers after the whipping process. VIVAPUR® MCG based on cellulose is a perfect fit to replace the technological properties of gelatin and provides higher shear reversibility than other vegan hydrocolloids. Create technologically advanced vegan aerated desserts with great taste, creamy texture and authentic mouthfeel. Would you like to develop your own vegan mousse or improve the quality of your product? Contact us: food@jrs.de
Veganes gelatinefreie MousseVegan Gelatin-free Mousse
Relevant Products
Food
VIVAPUR® Alginate
Natural hydrocolloid with powerful thickening and gelling properties obtained from fresh brown seaweed.
Food
VIVAPUR® MCG
Co-processed stabilizing systems, made of cellulose gel and cellulose gum.
