Emulsifiers and stabilisers for ice cream
We specialise in
Your global, sustainable partner in ice cream innovation
Consumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them.
This is also true for ice cream, the most loved dairy dessert in the world. Not only must the ice cream have the right creaminess, flavour release, mouthfeel and melt-down properties, it must also be produced using sustainable ingredients.
Palsgaard can help you check all the boxes: We offer a wide range of sustainably produced and sustainably sourced emulsifiers and stabiliser blends, custom-designed to achieve the sensory properties your customers demand. And, we gladly share our know-how, helping you to test and develop new recipes in our global application centres in Denmark, Mexico, Turkey, Singapore and China.
We’re ready to help you optimise:
- Heat-shock stability
- Creaminess
- Warm/cold eating properties
- Flavour release
- Texture
- Shape retention
- Melt-down properties
