Creamier! Palsgaard IceTriple® adds an extremely smooth
and creamy sensation to ice cream - characteristics which all ice
cream manufacturers are looking for.
Creaminess is determined by a complex interaction between raw
materials, composition of the recipe, and the production process.
Creaminess is mainly defined by the distribution of air bubbles in
the end product - a phenomenon in which emulsifiers play an
More stable: Excellent heat shock stability!
Palsgaard IceTriple® offers excellent heat shock
stability for ice cream. This ensures a pleasant texture and
mouthfeel even after repeated exposure to fluctuating temperatures
(ref. graph 1).
In most parts of the world, ice cream is exposed to fluctuating
temperatures before consumption which in most cases will damage its
texture, mouthfeel and appearance.
When exposed to heat shock, the ice cream may change its
original sensory properties, tend to become coarse, and show
significantly more cold-eating characteristics. This transition
from a smooth and delicious treat into a less pleasant eating
experience is also often followed by a visible collapse of
structure resulting in severe shrinkage inside the packaging.
Better melting resistance! Palsgaard IceTriple® ensures the slowest
melting of ice cream.
The melting profile of an ice cream is strongly influenced by
the choice of emulsifiers: Emulsifiers control the degree of
protein desorbtion during the ageing of the emulsion and affect the
fat crystallisation. As such they also play an important role in
preparing the mix for the freezing and aeration
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