ICE CREAM EMULSIFIERS & STABILISERS Keeping flavour and colour uniform Ice lollies In ice lollies, the main functions of emulsifiers and stabilisers are to control the formation and stability of ice crystals and to keep flavour and colour uniform during consumption. Our Palsgaard ® WaterIce series, custom-de- signed for ice lollies, offers numerous bene- fits, including freshness, improved mouthfeel, controlled flavour/colour release, high stability – even at a very low pH – and control of ice crystal growth. Sorbets and sherbets Would you like to make your sorbet or sher- bet products even more appealing? Our Palsgaard ® FruitIce series, made up of carefully selected blends of stabilisers and emulsifiers, can do a lot to refine mouthfeel, texture and body, and melt-down properties. Achieve, for example, a more refreshing, creamier, or more crystalline texture to de- light consumer palates. Choosing the right Palsgaard ® FruitIce opens up a world of possibilities, enabling texture and mouthfeel to be tailored to match consumer preferences. Extruded water ice By incorporating air into the product, the water ice becomes smoother and creamier, and by applying the right Palsgaard ® FruitIce , you’ll be able to improve foam stability and melt-down properties as well as texture and body.
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