ICE CREAM EMULSIFIERS & STABILISERS Let us help you satisfy consumer desires Consumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them. This is also true for ice cream, the most loved dairy dessert in the world. Not only must the ice cream have the right creaminess, flavour release, mouthfeel and melt-down properties, it must also be produced using sustainable ingredients. Your global, responsible partner in ice cream innovation Palsgaard can help you check all the boxes: We offer a wide range of emulsifiers and stabiliser blends produced with a deep focus on responsible resource consumption and custom-designed to achieve the sensory properties your customers demand. And, we gladly share our know-how, helping you to test and develop new recipes in our global application centres in Denmark, India, Mexico, Singapore and China. with each rise and fall in temperature, a little water is released, migrating to nearby small crystals and increasing their size until they become unavoidably (and unenjoyably) noticeable to the consumer. That’s bad business for you and for the environment, leading to poor brand perception and risking food waste. Ice cream’s worst enemy There’s nothing worse than losing control over the quality of your ice cream – particularly after it leaves your factory in perfect condition. Poor quality is, however, a reality for manufacturers whose products are subjected to “heat-shock” caused by temperature fluctuations along the journey from factory to consumer. Heat-shocked ice cream, at its worst, becomes a crunchy, gritty, watery disappointment instead of a smooth, full-tasting indulgence. That’s because, Beat the heat-shock effect With the right blend of emulsifiers, stabilisers and know-how, however, quality ice cream can be helped to stay that way – and at Palsgaard we gladly share our expertise, helping you create heat-shock- ready recipes for your ice creams.
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