Ice cream’s toughest opponent: The Heat Shock Effect Heat Shock is caused by temperature fluctuations as ice cream travels from factory to consumer. Improving Heat Shock stability provides a better consumer experience, stronger brand perception and increased repurchasing. By Lionel Tempka, EMEA Regional Manager, Palsgaard A/S. There’s nothing worse than losing control over the quality of your ice cream – particularly when it left your factory in perfect condition, on its way to what you had hoped would be a perfectly satisfied consumer. Out-of-control quality is, however, a reality for all too many ice cream manufacturers whose precious products are subjected to temper- ature fluctuations between the factory and the dinner table. With the right blend of emulsifiers, stabilizers and know-how, however, quality ice cream can be helped to stay that way – and customer satisfaction maintained or even increased. ICE CREAM AT RISK Of all the frozen food types, ice cream is the most sensitive to temperature fluctuations. If not kept frozen at very close to its ideal storage temperature of -18 to -25 °C (-0.4 to -13°F) from one end of the cold supply chain to the other, it can suffer severe damage, including changes in flavour, colour, texture, smoothness and even the state of packaging. 1
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