PALSGAARD ® EXTRUICE Create creamy frozen desserts with excellent melt-down resistance The global market for plant-based frozen desserts is booming, but replicating the mouthfeel, texture and cream- iness of dairy-based products can be a challenging process. Having worked with the ice cream industry for over a century, Palsgaard is ideally positioned to help. We know that some of the most common problems facing manufacturers of plant-based frozen desserts are similar to those encountered with their dairy-based counter- parts, a sector we have worked with across many global markets, and we are ready to share our expertise. Plant-based perfection made possible Through our Palsgaard ® ExtruIce series of integrated blends of emulsifiers and stabilisers we can help you improve creami- ness and provide a refreshing texture to your plant-based frozen desserts. Palsgaard ® ExtruIce also protects dairy-alternative ice creams against heat-shock damages when exposed to fluctuating temperatures during distribution and storage. This results in improved sensory properties such as creaminess and mouth- feel during the entire shelf-life of the frozen dessert. In addition, the functional properties of Palsgaard ® ExtruIce improve the melting resistance and ensure excellent stand-up properties of the frozen dessert. Palsgaard ® ExtruIce benefits include: • Melt-down resistance by design • Enhanced creaminess • Improved mouthfeel • Prevention of formation of coarse ice crystals • Extended product shelf-life • Stable overrun • Protection against damages caused by heat-shock
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