The declaration for Palsgaard® ExtruIce 303 is mono- and diglycerides E - 471 and guar gum E - 412 i.e. 2 e-numbers only. Palsgaard® ExtruIce 303 results in a creamy and refreshing ice cream also with excellent stand up properties, heat shock stability and slow melt down. Palsgaard® ExtruIce 304 Palsgaard® ExtruIce 304 holds the declaration mono- and diglycerides E - 471 and vegetable fibres meening that an ice cream with only 1 enumber coming from the emulsifier/ stabilizer blend can be produced. With this blend a creamy, refreshing but full-bodied ice cream with excellent stand up properties, heat shock stability and slow melt down is obtained. Below melting curves of ice creams made according to the above recipe and with the mentioned 3 different lean label functional blends from Palsgaard can be seen. Melt down properties for ice cream stored at constant temperature as well as heat shocked ice cream are shown. It is seen that in all samples less than 3 % of the ice cream is melted after 90 mins. Should you like to know more about the lean label possibilities of Palsgaard® ExtruIce, please contact Product Manager Hanne K. Ludvigsen at hkl@palsgaard.dk or Tel: +45 7682 7665. Palsgaard® ExtruIce 302 before heat shock (%) Palsgaard® ExtruIce 302 after heat shock (%) Melted ice 8 7 6 5 4 3 2 1 0 40 45 50 55 60 65 Palsgaard® ExtruIce 303 before heat shock (%) Palsgaard® ExtruIce 303 after heat shock (%) % Time [min.] 70 75 80 85 90 Figure 1: Melt down propeties of ice cream with 2 e - numbers. Before and after heat shock. Palsgaard® ExtruIce 304 before heat shock (%) Melted ice % 8 7 6 5 4 3 2 1 0 40 45 50 55 60 65 Palsgaard® ExtruIce 304 after heat shock (%) Time [min.] 70 75 80 85 90 Figure 2: Melt down properties of ice cream with 1 e - number. Before and after heat shock. Figure 3: Test for melt down properties. Palsgaard Technical Paper - June 2010 Lean label ice cream 4
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