Soy ice – excellent appearance and meltdown resistance Soy ice For use in production of soy ice Palsgaard has developed Palsgaard ® ExtruIce 252 and Palsgaard ® ExtruIce 278. B Palsgaard ® ExtruIce 278 improves the creaminess and provides a refreshing texture to the soy ice. The functional properties provides a good appearance with homogeneous air cell distribution. This ensures that the soy ice is dispersed in all parts of the mould leaving no air pockets in the finished soy ice. Palsgaard ® ExtruIce 278 protects the soy ice against heat shock damages when exposed to fluctuating temperatures during distribution and storage. This results in improved sensory properties such as creaminess and mouth-feel during the entire shelf life of the soy ice. In addition, the functional properties of Palsgaard ® ExtruIce 278 improves the melting resistance and ensures excellent stand-up properties of the soy ice. This means that even after being stored at room temperature for more than 90 minutes, the soy ice will have no significant meltdown. A Palsgaard ® ExtruIce 252 provides a good creaminess of the soy ice as well as ensures a warm eating sensation. By facilitating the incorporation of air into the soy ice mix Palsgaard ® ExtruIce 252 provides a good and stable overrun in the soy ice as well as other benefits such as: • • • excellent stand-up properties improved meltdown properties a rich and creamy soy ice Palsgaard ® ExtruIce 252 ensures manufacturers of soy ice a stable performance in the production and provides a very smooth texture to the soy ice. " In addition to offering highly functional emulsifier and stabilizer solutions for use in the production of soy ice, Palsgaard offers manufacturers of soy ice the opportunity to test and define the optimal processing parameters of the soy base to be used in the soy ice production"
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