nificant delays and temperature fluctuations if left undiscovered by staff. In all, the challenging journey from factory to retail outlet could threaten any ice cream brand’s success. HOME IS WHERE THE HEAT IS Then there’s the consumer. On a sunny day, the interior of a family car can exceed 30°C (86°F). So, in the 20 minutes that typically passes from the moment the ice cream is plucked from the cooling cabinet until it arrives safely in the home freezer, its temperature may rise to -12°C (5°F) or more. Close to, or actually melting as it waits on the table, a perfectly good ice cream can become almost unrecognisable. COMBATTING THE HEAT SHOCK EFFECT Ensuring Heat Shock stability provides a better consumer experience, stronger brand perception, increased re-purchasing and a better bottom line result. To achieve this stability, manufacturers need to take a holistic approach, combining know-how and experience, the right emulsifier system and production process, optimised packaging, and improved control of storage and distribution temperatures. Of course, not all of these factors are within the manufacturer’s control. Here, emulsifier systems once again come to the rescue, equipping the product to better withstand quality challenges. Emulsifiers commonly used in ice cream include mono-diglycerides (E471), lactic acid esters (E472b), propylene glycol esters (E477) and blends of these. Propylene glycol esters, for example, protect against the Heat Shock Effect by ensuring small ice crystals are created during freezing and reducing their tendency to grow during the journey to the consumer’s table. Figure 1 below shows how propyl- ene glycol esters (PGMS) emulsifier maintains ice crystal size despite fluctuating transport and storage temperatures. HEAT SHOCK STABILITY TOOLBOX Palsgaard, the inventor of the commercial emulsifier, has built a complete Heat Shock Stability toolbox, including sustainable emulsifiers, ice cream ingredient and production process know-how, ice cream pilot plants, Heat Shock testing equipment and processes, a professional sensory panel, and a wide range of recipes to use as a starting point. In short, everything needed to turn Heat-Shocked ice creams into top performers. For more info on how Palsgaard can help your ice creams beat the heat shock effect, please visit www.palsgaard.com to find your local Palsgaard office. Figure 1 shows how propylene glycol esters (PGMS) emulsifier maintains ice crystal size despite fluctuating transport and storage temperatures. 3
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