Abstract
This disclosure details the technical methods for creating shelf-stable, structurally sound, and aerated dairy compositions without the use of modern synthetic stabilizers. It documents the "Diplomat" and "Mousseline" systems as prior art for structural hydrocolloid scaffolding and fat-protein emulsification, specifically addressing the prevention of syneresis (weeping) and the deactivation of starch-degrading enzymes.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Durdle, Natalie M. Miss, "Structural Hydrocolloid Scaffolding in 19th Century Pastry", Technical Disclosure Commons, (May 20, 2026)
https://www.tdcommons.org/dpubs_series/10199
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