Palsgaard ® ExtruIce 304 – improved stability " Palsgaard ® ExtruIce 304 offers a lean label emulsifier and stabilizer solution with enhanced stability during production, storage and handling" Production stability Palsgaard ® ExtruIce 304 provides dryness on extrusion. This ensures that the ice cream does not stick to the knife or string when cut. In the same way the ice lollies or cakes will not stick to the conveyor belt, when lifted off to go to the hardening freezer. Palsgaard ® ExtruIce 304 helps manufacturers of ice cream obtain a good shape retention of the extruded ice cream. This leads 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 Consequently Palsgaard ® ExtruIce 304 helps prevent unwanted stops in the production and thereby increases production efficiency and output. Storage and handling stability Palsgaard ® ExtruIce 304 enhances the meltdown properties of the ice cream, resulting in an end product with a good meltdown resistance. The functional properties of Palsgaard ® ExtruIce 304 also ensures excellent stand-up properties, so that the ice cream will keep its form and shape – even after being stored at room temperature for 90 minutes. Palsgaard ® ExtruIce 304 protects the ice cream against heat shock damages when exposed to fluctuating temperatures during distribution and storage. This ensures stable sensory properties during the entire shelf life of the ice cream and helps prevent defects like • • • shrinkage fast meltdown ice recrystallization Palsgaard® ExtruIce 304 shows excellent stand-up properties after meltdown testing for 90 minutes at 25°C / 77°F
Download PDF fil