Emulsifiers and stabilizers for ice cream

Ice cream is a very resilient product and continues to outperform many other food products when consumers start to cut back. While preferences for taste and texture may vary around the world, ice cream remains a strong favourite and is connected with celebrations and millions of 'enjoyable moments' in life the world over.

But at Palsgaard, we take our ice cream very seriously and over many years we've developed a full range of leading emulsifiers and integrated blends to improve the properties that your specific ice cream products and markets require.

No longer is ice cream a static product. As markets evolve, consumers in every age bracket continue to demand a wider choice of textures and tastes and we, at Palsgaard, can offer a leading range of superior product recipes to help you design and adapt your product for tomorrow.

Emulsifiers and stabilizers  account for a small percentage of the ingredient mix; however, they have a significant impact on the quality of the final product. And we know exactly how to get the final result that you are looking for.

Emulsifiers in ice cream

Palsgaard offers a full range of emulsifiers for ice cream products. The emulsifiers have a crucial impact on the sensory characteristics of the finished ice cream product and the melting resistance and storage stability are greatly influenced and can be controlled by the choice of emulsifiers.

Palsgaard is ready to assist you in selecting and combining the correct type of emulsifiers, resulting in an exciting ice cream concept that meets the consumer's requirements and expectations.

Stabilizers in ice cream

Eating ice cream is fundamentally an enjoyable experience and associated with pleasure. The choice of stabilizers influences greatly the formation and growth of ice crystals and the all-important mouth feel. It's our aim to make sure that the pleasure continues! The combination of stabilizers determines the sensory profile of the ice cream, helping you adapt and meet the exact demands in taste expectations of the consumer.

Cut the time from idea to ice cream in our pilot plants

Palsgaard does not offer standard of-the-shelf package solutions. Right through the entire process, we work directly with you and your team to clarify what you wish to achieve with your product .

Whether you wish to improve the mouth-feel and texture of your premium ice cream, or you want to create a low-fat ice cream without compromising on the sensory profile, there are limitless possibilities.

We can help you optimize:

• Creaminess
• Warm/cold eating properties
• Flavour release
• Texture
• Shape retention
• Heat shock stability
• Meltdown properties

Easy-to-administer products delivered on time

Our unique emulsifier and stabilizer blends for ice cream are available in an easy-to-apply powder form.

At Palsgaard, staff within our Supply Chain Centre have the expertise to despatch goods worldwide and deliver them to their final destination on time, every time. As standard, our supply lead time is just three weeks from confirmation of your order until it leaves the gates of our Palsgaard factories.

Our documentation department helps ensure that all products delivered from Palsgaard's production facilities comply to relevant EU legislation, and is on hand to help customers with their queries.

Palsgaard is ISO 22000 certified, meaning that our products are manufactured according to HACCP principles.

Emulsifiers manufactured with a clear conscience

We take pride in our heritage and unique company history, and our corporate ethics have been built on our commitment to meet and succeed our customers' needs and requirements every time. At Palsgaard, we take our corporate social responsibility seriously and have done so for almost a century. Our most recent efforts include our goal to become CO _­­2 neutral by 2020, not just for existing production facilities, but also for our future expansions in Asia and worldwide.