Aerated desserts are increasingly popular with consumers. However, their production requires a great deal of technological knowledge and specialized equipment.

For this group of products we offer compositions that thicken the product while at the same time maintain its delicate structure and aeration throughout its entire shelf life. Application of appropriate stabilizing system will also enable achieving product with properly high rheological and sensory features.

We recommend using our stabilizers marketed under the names: Aero-Super for thermized aerated quark desserts, KBM 75-Super for fresh aerated quark desserts and KBM 100-Superfor aerated yogurts.