6. Product/process formulation

Dairy desserts of the flan and cream type, formulated with milk and carrageenan, the latter playing the role of a major gelling ingredient interacting with casein micelles. The texture of these products is largely controlled by their thermomechanical history before and after potting. Hot-potted products gel during cooling at rest. They gel and present firm textures ("flans"). Cold-packed products have been sheared during gelling. They have a creamy texture.

Dairy mousses must be elastic, sliceable and shiny....