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.
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.
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.
Check out our video explaining how we work with soy producers around the world
Business Unit Manager, Mexico & Latam
Technical Sales Manager, Asia Pacific Region