Ice cream is the most popular dairy dessert in the world. However, consumer preferences such as creaminess, flavour release and mouthfeel differ. A high level of market knowledge and product development is needed in order to meet the customer expectations. Even though emulsifiers and stabilizers merely make up minor parts of the ice cream, they have a significant impact on the quality of the final product.
Controlling high quality ice cream
For high quality ice-cream it is important to carefully control
- the quality of the emulsifiers and stabilizers
- the quality of the raw materials
- the composition of the recipe
- the manufacturing procedures
- the distribution and storage conditions
Whether you prefer pure emulsifiers or integrated blends of emulsifiers and stabilizers, Palsgaard offers you a broad range of products.
Emulsifiers in ice cream
Palsgaard offers a full range of emulsifiers applied in ice cream. The emulsifiers have a crucial impact on the sensory characteristics of the final ice cream product. In addition, melting resistance and storage stability are influenced by the emulsifiers.
Palsgaard assists you in selecting and combining the emulsifiers, resulting in an ice cream that meets the consumer requirements.
Benefits of Palsgaard´s integrated products
Here are some of the benefits, when using our integrated products in ice cream:
- correct proportionate dosage of emulsifiers and stabilizers
- 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
