Fat reduction in ice cream has traditionally influenced the sensory qualities of the product negatively. A creamy and smooth sensation has been difficult to maintain, and the melting of the ice cream would appear faster than for a similar product with standard fat content. Palsgaard has developed a solution which allows for significant fat reductions in ice cream. Palsgaard® IceTriple (patent pending) gives you a creamier, more stable and melt-resistant ice cream - a breakthrough in ice cream technology. Palsgaard® IceTriple is available in trans free versions. The patent pending Palsgaard® IceTriple systems are fully integrated emulsifier-stabiliser compounds based on propylene glycol esters of fatty acids (PGMS) E 477, and mono-diglycerides E 471, combined with various hydrocolloids, in accordance with local and individual requirements. Smooth and creamy sensation Creaminess is determined by a complex interaction between the raw materials, the composition of the recipe, and the production process. Creaminess is mainly defined by the distribution of air bubbles in the end product - a phenomenon in which emulsifiers, in particular, play an important role. Traditionally, a certain fat content has been required in order to create a fat globule network surrounding and stabilising the air cells. Palsgaard® IceTriple adds an extremely smooth and creamy sensation to ice cream and allows for significant fat reductions without compromising on neither the sensory characteristics nor the melting profiles and heat shock stability. Please refer to figures 1 and 2 for a graphic illustration of the sensory profile. Figure 1: IceTriple® and standard E/S, different fat levels IceTriple®, 10% IceTriple®, 5% IceTriple®, 2% Standard E/S, 10% Standard E/S, 5% Standard E/S, 2% Figure 2: 5% fat ice cream, before and after heat shock (HS) IceTriple® IceTriple® HS Standard E/S Standard E/S HS Hardness Hardness Body Cold eating Body Cold eating Creamy Icy Creamy Icy Palsgaard Technical Paper - May 2009 High quality ice cream for the health conscious consumer 2
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