ICE CREAM EMULSIFIERS & STABILISERS Products for today – and tomorrow A broad range of solutions Integrated emulisifiers and stabilisers Emulsifiers and stabilisers make up only a small part of the final product, but they have a significant impact on quality, such as sensory characteristics and melting resistance, and, of course, heat-shock and storage stability. Determining the right combination is, therefore, extremely important to obtain desired characteristics. And our technical teams like nothing more than helping you to find the right solution for your products! With more than 60 years of experience working with the ice cream industry, we know exactly how to get the final result you’re looking for, no matter if you are producing: • Extruded ice creams • Moulded ice creams • Soft-serve ice cream • Ice lollies • Sherbets and sorbets • Frozen mousse Palsgaard offers you a broad range of solutions customised for each specific type of product. Palsgaard offers ready-mixed emulsifiers and stabilisers as unique, integrated products. The suspension of stabilisers in the melted emulsifiers, followed by an advanced spray crystallisation process, transforms the product into a uniform, free- flowing powder. Compared with plain dry blends, the key advantages of Palsgaard’s integrated products are: • Correct proportional dosage of emulsifiers and stabilisers • No risk of deblending in the bags • Free-flowing, uniform powder • Dust-free handling • Dispersibility at low temperatures • No pre-mixing with other dry ingredients required before addition to the ice cream mix Want to go TFA and palm-free? To help ice cream manufacturers meet the demand for palm-free, yet still delicious ice creams without trans-fatty acids, Palsgaard has developed a series of integrated TFA and palm-free emulsifier and stabiliser blends that will help you do just that.
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