Table 1.

Composition of mousse samples.

Ingredient	Amount (g/100 g of Product)
	Series I	Series II
Low fat quark	40.0	40.0
Cream (10% fat)	11.65	11.65
Cow’s milk (2.5% fat)	34.14	34.14
Sugar	10.7	10.7
Skimmed milk powder	2.0	2.0
Gelatin	0.83	0.83
Guar gum	0.42	0.21
Pumpkin pectin	-	0.21
Acidity regulator	0.26	0.26

All preparations were stored at 5 °C until the measurements were made.