Palsgaard IceTriple® Palsgaard IceTriple ® – three in one In conclusion, the overall quality of an ice cream is determined by the three mentioned characteristics: 1) Creaminess/sensory characteristics 2) Ability to withstand heat shock 3) Melting resistance For years scientists, ice cream manufacturers, and companies associated with the ice cream business worldwide have struggled to optimise each of these parameters. With Palsgaard IceTriple® you obtain a top score on all three parameters! The characteristic sensory profiles of Palsgaard IceTriple ® are shown in graphs 3 and 4. Why not just freeze at lower temperatures? The latest generation of ice cream freezers makes it possible to extrude at very low temperatures. This has improved the churning and consequently the creaminess and smoothness of the final product, as well as positively influenced the melting resistance. However, although the initial size of the ice crystals is relatively small compared to traditional freezing techniques, ice crystals will still grow during storage time. There is no evidence that heat shock stability is improved through low-temperature freezing. Why not just use anti-freeze proteins? Another means of improving the heat shock stability is the use of anti-freeze proteins. However, anti-freeze proteins are not easily obtainable and certain legal issues regarding their application must be observed. Why not just use conventional stabilizers? Conventional stabilizers have been applied in ice cream production for many years. They are important in terms of finetuning the sensory profile of the product, and retarding the growth of ice crystals. However, they cannot endure repeated temperature fluctuations. 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% Graph 3: Graph 4: 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 Source: Teknologisk Institut, Denmark Source: Teknologisk Institut, Denmark
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