Anuga Food Tec
Location: Cologne, Germany
Palsgaard to present new emulsifier/stabilizer solutions for
ice cream with a reduced content of saturated fats and UHT soy
chocolate drinks at Anuga Food Tec
The rising concern over people's consumption of saturated fat
has led Palsgaard to look into the development of ice creams with
reduced content of these fats. At Anuga Food Tec Palsgaard is
pleased to present an ice cream for this specific purpose,
containing the emulsifier-stabiliser system Palsgaard®
MouldIce 164. Palsgaard® MouldIce 164 gives a very
creamy, heat-shock stable and slow melting ice cream.
Soy based products have over the past many years gradually
become more and more popular as dairy alternatives, not only in the
Asia Pacific and Latin American regions, but also in Europe.
Palsgaard is therefore pleased to introduce its concept for UHT soy
chocolate drinks Palsgaard® ChoMilk 199, which ensures a
stable emulsion with a creamy and smooth mouth-feel. As an added
bonus, Palsgaard offers soy manufacturers the unique opportunity to
develop new formulas for soy-based drinks and ice cream and
experiment with the product all the way from soy bean to final
product at the company's unique pilot plant facilities in
Singapore.
In addition, Palsgaard will also present its
Palsgaard® KP 10-008 for a refreshing drink based on
acidified milk. Palsgaard® KP 10-008 makes it
possible to extend the shelf life of the drink by protecting the
proteins at the reduced pH of the drink during the final heat
treatment. At the same time Palsgaard® KP 10-008 is
giving a creamy and refreshing product with a pleasant
mouth-feel.
Please visit us at booth # A13 in Hall 5.2.
For more info on Anuga Food Tec, please visit www.anugafoodtec.com
