Highly functional tools that beat the Heat Shock Effect
Multi-phase systems, whether they are water-in-oil, oil-in-water, solid-in-oil, or gas-in-liquid are inherently unstable. Emulsifiers, which are molecules with ambiphilic properties (part of structure is hydrophilic while other moieties are lipophilic), adopt a favourable position with respect to energy, reducing the surface tension between phases. In food products, the result is much greater stability – and that’s something that has far-reaching benefits.
Emulsifiers commonly used in ice cream include mono-diglycerides (E471), lactic acid esters (E472b), propylene glycol esters (E477) and blends of these.
Mono- and diglyceride emusifiers:
Stabilizers are water-soluble polysaccharide extracted from land or marine plants or from micro-organisms. They are used to influence the viscosity or gelling behaviour of solutions.
In ice cream production, stabilizers play many roles, supporting:
Carefully designed combinations of emulsifiers and stabilizers, together with the right recipe and production parameters, can help to ensure a more consistently high-quality eating experience that brings consumers back for more.
One such combination is Palsgaard® ExtruIce for ice cream, a fully integrated compound of emulsifier and stabilizer that:
Want to know how to create the optimal Heat Shock-stable recipes for ice cream?
Check out our video explaining how we work with ice cream producers around the world
Please don't hesitate to contact us if you would like to know more about how the right combination of emulsifiers, stabilizers and know-how will help you beat the heat shock effect.