Without Compromises More uniform air cell distribution is also related to better melting resistance. The melting profile of a particular ice cream is strongly influenced by the choice of emulsifiers in the recipe: emulsifiers control the degree of protein desorption and affect fat crystallisation during ageing of the emulsion. Consequently, they improve the whippability of the ice cream mix and the stability of the air cell walls. The improved melting profile is ensured primarily through the presence of the mono- and diglyceride fraction of the compounds. Heat shock stability Palsgaard® IceTriple offers excellent heat shock stability to ice cream. This ensures a pleasant texture and mouth feel even after repeated exposure to fluctuating temperatures. In most parts of the 5% fat ice cream, before and after heat shock (HS) IceTriple® IceTriple® HS Standard E/S Standard E/S HS Hardness Body Cold eating world, ice cream is exposed to fluctuating temperatures before consumption, which in most cases will damage its texture, mouth feel and appearance. The risk of damage to the ice cream is enhanced when the recipe is reduced in fat. When standard emulsifier systems are used, it is well known that shrinkage may appear as a consequence of severe structure collapse. With Palsgaard® IceTriple the heat shock sensitivity even in low fat formulations is reduced to a minimum. The conclusion is that the ice cream manufactures by using Palsgaard® IceTriple can meet the requirements from the consumers concerning healthier food without compromising the quality. Creamy Icy Figure 2: Comparison of heat shock stability of 5% fat ice cream with different emulsifier/stabilizer systems. Palsgaard Technical Paper - July 2009 Low Fat Ice Cream - Without Compromises 2 of 2
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