Angel kisses or chocolate covered marshmallows made up by sweet, soft and creamy foam on a thin wafer or base of marzipan covered with chocolate is an evergreen in sweets made with just a few ingredients. With the creamy foam playing a main role of the taste experience it is important that it is perfect and stays that throughout shelf-life!
To create the perfect foam for foam kisses or chocolate covered marshmallows, it is important to use ingredients of good quality. High whip instant clean label egg albumen powder EAP-HWICL is developed for applications where a high whip is required to build up a nice foamy texture.
EAP-HWICL rehydrates easily, produces no lumps and no dust thanks to its agglomerated spray dried egg powder particles. This type of egg albumen powder is produced to improve the foaming properties of the albumen. There is no use of whipping agent.
The benefits of using egg albumen powder compared to liquid egg albumen is that is easy to store (no need for refrigeration) and it has a long shelf life. The powder is also very easy to use, all you need to do is add water, which results in less handling and less needless energy consumption.
Experiencing issues with the foam in angel kisses seemingly collapsing or shrinking over time? Agar agar can solve this challenge keeping the foam stable over time this way ensuring longer shelf-life.
Gelagar AG agar agar forms a gel which provides a creamy effect when used in combination with whipped egg albumen. This specific type of agar agar has high synergies with albumin in whipped and aerated preparations and stabilises the foam ensuring that it remains stable and airy/light over time. In addition, Gelagar AG forms elastic gels with a rapid setting time and has no effect on flavours.
For the final touch, Madagascar vanilla natural extract provides a full and round vanilla note which is perfect for premium angel kisses. The vanilla is clean label, extracted from pods without any added flavourings or colours. Dosage varies from 0.5 to 1.0 g per kg depending on application.
To top the visual and give a flavour twist, fruit powders are excellent for creating new intriguing variants! Not only do the fruit powders enrich the product with natural taste, they can also provide a great and natural colour. The fruit powders are made from spray-dried concentrated juices and fruit purée, intense in taste and aroma and based on a carrier.
Egg white powder
Agar agar (E406)
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