Extruded ice creams The use of extrusion technology for making ice cream products such as “funny face” ice creams, cones with decorated tops or multi- layered desserts requires emulsifier/stabiliser systems designed to improve the stand-up and melt-down properties of the ice cream. We are experts in this field. Our Palsgaard ® ExtruIce and Palsgaard ® IceTriple series include a wide range of highly functional emulsifier and stabiliser systems, all ensuring a very slow melt-down of the ice cream. The range includes products designed for standard or premium ice cream, lean label ice cream, and diabetic or soft ice cream, too. Moulded ice creams A softer ice cream texture is desired for producing moulded ice cream, enabling the ice cream to flow smoothly into the mould or final packaging. This will be ensured by the right combination of emulsifiers and stabilisers, while still ensuring a creamy, slow- melting ice cream with good storage stability. Our Palsgaard ® MouldIce series offer just that, whether you’re producing family packs, stick ice cream, cups and cones or soft scoop ice cream.
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