Palsgaard ® ExtruIce 274 – enhanced stability Production stability Palsgaard ® ExtruIce 274 provides dryness on extrusion. This means that when the ice cream comes out of the freezer in a sausage-like shape, it will not stick to the knife or string when cut. In the same way the ice cream will not stick to the conveyor belt when lifted off. In addition, Palsgaard ® ExtruIce 274 helps manufacturers of ice cream obtain a good shape retention of the extruded ice cream. This lead to: • form stability and no mixing with other flavours after extrusion • firmness of the ice cream but still permeable when injecting a stick into the ice cream • a resilient ice cream for production of e.g. ice cream sandwiches In other words, Palsgaard ® ExtruIce 274 helps prevent unwanted stops in the production and thereby increases production efficiency. Storage and handling stability Palsgaard ® ExtruIce 274 protects the ice cream against heat shock damages when exposed to fluctuating temperatures during distribution, storage and handling. This ensures stable sensory properties during the entire shelf life of the ice cream and helps prevent defects like shrinkage and ice recrystallization. Palsgaard ® ExtruIce 274 enhances the meltdown properties of the ice cream, resulting in an end product with a good meltdown resistance. Furthermore, the functional properties of Palsgaard® ExtruIce 274 ensures excellent stand-up properties, so even after being stored at room temperature for more than 90 minutes the ice cream will still keep its form and shape. Meltdown curve for a 10% vegetable fat ice cream 50 40 Meltdown % 30 20 10 0 0 10 20 30 40 50 60 70 80 90 Time (min) Palsgaard® ExtruIce 274 Palsgaard® ExtruIce 274 presents a very slow meltdown of the ice cream.
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