Standard ice cream
Palsgaard offers a range of integrated emulsifiers and stabilizers for use in moulded products such as;
- family packs
- stick ice cream
- cups and cones
- soft serve ice cream
- soft scoop ice cream
The integrated emulsifier/stabilizers meet the requirements of
- mouthfeel
- texture and body
- stand-up properties
- meltdown properties
- heat shock and storage stability
Premium ice cream
Premium ice cream is characterized by a very creamy and rich texture and mouthfeel. These properties are obtained by optimizing the ingredients as well as the emulsifier/stabilizer system.
Palsgaard’s integrated emulsifiers and stabilizers improve the
- creamy mouthfeel
- smooth texture
- rich body
- shape retention
- meltdown properties
- heat shock and storage stability
Low-calorie ice cream
Within this segment both low-fat and low-sugar products are found. By using the right blends of emulsifiers and stabilizers, these products can be almost as creamy and full-bodied as a traditional ice cream.
In low-calorie ice cream, our emulsifier/stabilizer systems improve the
- texture and body
- mouthfeel
- meltdown properties
- heat shock and storage stability
Extruded ice cream
The use of extrusion technology to produce novelties such as “funny face” ice cream, cones with decorated tops or multi-layered desserts requires emulsifier or stabilizer systems designed to improve the stand-up and meltdown properties of the ice cream.
Palsgaard’s integrated emulsifiers/stabilizers improve the
- surface dryness, when leaving the freezer
- shape retention
- mouthfeel
- texture and body
- meltdown resistance
- heat shock and storage stability
Ice lollies
The main functions of the stabilizer are to control the formation of ice crystals and prevent flavour and colour from being sucked out during consumption.
Palsgaard’s stabilizers ensure the
- formation of small ice crystals
- controlled flavour/colour release
- high stability even at a very low pH
- control of ice crystal growth
Extruded water ice
By applying extrusion technology, the “funny face” and multi-layer product types can be introduced into the range of water ice. Moreover, by incorporating air into the product, the water ice becomes smoother and creamier.
Palsgaard’s emulsifier and stabilizer blends improve the
- form stability
- meltdown properties
- mouthfeel
- texture and body
Sorbet and sherbet
Textures from refreshing, short and crystalline to creamy and smooth can be obtained. By choosing the right blend of Palsgaard’s emulsifiers and stabilizers, the texture and mouthfeel can be modified according to the consumer's requirements.
The emulsifiers/stabilizers determine the
- mouthfeel
- texture and body
- meltdown properties
Chocolate coating
Palsgaard’s PGPR is an emulsifier binding the water which migrates from the ice cream into the chocolate during enrobing, ensuring that the viscosity of the coating remains stable during the process.
Palsgaard’s PGPR improves the
- flow properties
- formation of even layers of coating on the ice cream
- adhesion of the coating to the ice cream
Mousse – frozen
The same equipment used with ice cream is also used in the production of mousse, although the composition of the emulsifier and stabilizer blends is completely different.
As frozen mousse is thawed and served at temperatures of around 5°C, the main function of the blends is to maintain the foam structure at room temperature.
Our emulsifier and stabilizer blends improve the
- freeze/thaw stability
- shape retention of the mousse after thawing
- mouthfeel
- texture and body
