Emulsifiers and stabilizers for soy ice

    With Palsgaard's emulsifiers and stabilizers, ice cream based on soy can deliver all the properties consumers expect from conventional ice cream: creaminess, good heat-shock stability and good melting resistance.

    To achieve all the attributes of soy ice cream that will appeal to today's consumers, Palsgaard has developed Palsgaard® ExtruIce 252 and Palsgaard® ExtruIce 278.

    Palsgaard® ExtruIce 252 provides…

    • good creaminess as well as ensures a warm eating sensation.
    • good and stable overrun
    • excellent stand-up properties
    • improved meltdown properties
    • stable performance in production
    • very smooth texture 

    Palsgaard® ExtruIce 278…

    • improves creaminess and provides a refreshing texture for soy ice cream
    • provides a good appearance with homogeneous air cell distribution
    • protects soy ice cream against heat shock damages when exposed to fluctuating temperatures, resulting in improved sensory properties during the entire shelf-life
    • improves melting resistance and ensures excellent stand-up properties of soy ice cream

    Put our expertise to work for your business

    Palsgaard has well-equipped application centres in Denmark, Singapore, Mexico and China that enable us to work on creating the right blends for any given market, taking soy ice quality, recipe, process conditions and sensory preferences into consideration. Our application centres are fully equipped with continuous ice cream pilot freezers, two-stage homogenizers and pasteurization units. So we're able to simulate every step of your production setup before you're ready to take things into full-scale production.

    Try our recipe suggestions for soy ice cream

    We've made our most popular recipes for soy ice cream available for you to download, together with the matching product profiles, on this page. These recipes are often used as a starting point for cooperation with new customers, and are then adjusted to fit local sensory preferences, raw materials and production facilities.

    For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for soy ice cream, please contact your local Palsgaard partner.

    Learn how we work

    Check out our video explaining how we work with soy producers around the world

    Customer favourites

    Check out this recipe

    Get more info in our soy brochure


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    Contact our application specialists

    Eduardo Gonzales

    Business Unit Manager, Mexico & Latam

    Wilson Hui

    Technical Sales Manager, Asia Pacific Region