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How would one go about creating a “mousse” or “souffle” textured emulsion?⁉️
Hello,
I’m interested in creating a mousse or souffle textured emulsion.
Has anyone here made something similar?
The product will just be for me, it won’t be sold to consumers.
The only thing I’ve thought of so far is to make a really thick cream, and introduce a lot of air into it by using my immersion blender at high speed, particularly before the product picks up viscosity. Basically the opposite of how I would normally formulate.
I know air in emulsions creates instability, but like I said the product is just for me, and I would probably barely use it. I’m more interested in the challenge of achieving this texture itself.
I am planning on experimenting with Glyceryl Stearate and PEG 100 Stearate and Stearic Acid (a good amount of it.) In the past I’ve been able to achieve somewhat “fluffy” textures with this ingredient combination.
I do have a couple homogenizers and an overhead stirrer. I mention that in case they could be useful in this process.
Does anyone have any tips for me?
Are there any ingredients that can help me achieve this texture?
Thank you.
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10 Replies
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Have a look at the Makimousse and Salanjul ranges (Sodium Polyacrylate Starch).
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helenhelen said:Have a look at the Makimousse and Salanjul ranges (Sodium Polyacrylate Starch).
Thank you. Unfortunately it does not appear that I have access to it. ????
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ngarayeva001 said:
Thank you! Unfortunately I put in my address and the website said there are no shipping options available to me (US Midwest.)
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You can try Ultrez 21or Cosmedia SP.
Or fluffy silicone base foundation formula. -
Check if there’s some kind of PO box in Europe that you can use. I use one to ship from the US to UK.
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Form the emulsion and upon cool down incorporate a starch (Tapioca Starch works well) with a whisk at high speed.
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MarkBroussard said:@emma1985:Form the emulsion and upon cool down incorporate a starch (Tapioca Starch works well) with a whisk at high speed.
@MarkBroussard, I have recently become fascinated with the starches on a different project. I am always interested to know…when someone calls out a starch by name…why that one? So… Why Tapioca? And what if it is a tapioca that has been hydrophobically modified with polymethylsilsesquioxane, like the one sold my MC?
I had fallen in love with that starch…until I met: CORN PO4 PH B, which is my new love. (INCI: distarch phosphate) -
I am so so intrigued by the technique suggested by Mark!
Just curious if arrowroot or corn starch might work?
And also, the mousse commercial product that I saw doesn’t use starch but it does use a high concentration of clay, I wonder if they function similarly in such a product.
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Hello! How successful were you at achieving the mousse project? I am trying to do the same thing but having issues with the texture or creating the foam for the mousse. What did you do??
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