the lower curve, which performs far better, shows the effect of adding one of Palsgaard’s integrated blends of emulsifiers and stabilizers, Palsgaard® ExtruIce. It’s worth noting that melting curves can be influenced by homogenization, too, if homogenization wasn’t conducted at the right pressure level. This doesn’t directly affect heat shock robustness, as such, but may weaken the ice cream’s structure and hasten melting. Which emulsifier? So which emulsifier is best for countering the effects of heat shock? Monodiglyceride (E471), for example, comes in many forms and qualities (differing in fatty acid composition, and in the levels of mono and diglycerides) each bringing out different qualities in ice cream. Composing an emulsifier stabilizer blend with the right composition to work with an ice cream’s structure, protect against heat shock and achieve everything else the manufacturer and the product’s consumers would like takes a great deal of expertise. And it demands an unrelenting eye on the Big Picture, comprising ingredients, emulsifier/stabilizer composition, process and equipment. You may also be wise to discuss your product’s packaging with its manufacturer, who may be able to recommend better packaging and handling solutions. Palsgaard has application centers in Denmark, Singapore, China and Mexico. Here our application specialists are able to perform systematic trials with various types of ice cream, testing ingredient compositions and processing parameters and their effects on melt-down properties, heat shock and mouth-feel. What’s your strategy? What is your heat shock protection strategy? It’s likely to depend on factors such as your product’s market positioning in terms of quality, conditions at your factory and the realities of price points, for example, in your part of the world. Whichever steps you take, you can be sure that building heat shock stability into your ice creams will help to maintain their quality, providing a better consumer experience and a more secure future for your products in retail outlets. Without a doubt, the emulsifier/stabilizer blends you choose will be at the heart of making it all happen. A fresh start brings opportunity Remember, too, that reviewing your emulsifier choices brings an important new opportunity: the ability to introduce sustainably sourced and produced ingredients, meeting fast-growing consumer and regulatory priorities. A good example of that could be Palsgaard’s range of non-GMO, vegetable-based, sustainable emulsifiers which are produced in 100% carbon-neutral production plants, and which can be made using only 100% RSPO (Roundtable for Sustainable Palm Oil) Segregated-level palm oil and derivatives. At Palsgaard, we work with the different recipes to find the right combination and quality of emulsifiers and stabilizers. We know, for example, that not all emulsifiers will work well with milk replacers (cheaper milk solids used to replace skim milk powders) and they’re likely to have a different effect depending on the type of milk solids used, too. And that means there is much more trial and error involved in figuring out exactly which additives, combinations of additives and dosages will work best. About the author Hanne K. Ludvigsen has been Global Product & Application Manager for Dairy & Ice Cream at Palsgaard’s Danish headquarters since 1995. She holds an M.Sc in Chemical Engineering from the Technical University of Denmark and a Graduate Diploma in Business Administration from Aarhus University. She has more than 25 years of experience of working in the food industry including R&D, product development and product management.Her email is hkl@palsgaard. dk. For more info about Palsgaard, please visit www.palsgaard.com 4
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