Stabiliser blends for ice lollies - by Palsgaard

ICE CREAM

Emulsifier and stabiliser blends for ice lollies

Palsgaard offers a series of emulsifier and stabiliser blends, tailored to meet the specific demands of ice lollies and water ice, which we'll gladly help you implement into your next recipe.

DISCOVER PALSGAARD® WATERICE

Create your next ice lolly with us

Would you like to improve the mouthfeel of your ice lolly, or get better control of the flavour and colour release and secure a minimum of ice crystal growth? Then you have come to the right place, as our emulsifier and stabiliser systems will let you do that and much more.

Thanks to our global application centres, we can even help you test your new ice lolly recipe and make sure it matches your customer demands.

Contact us today to order samples of our Palsgaard® WaterIce emulsifier/stabiliser blends for ice lollies and try them in our extensive library of recipe suggestions.

Key features

Custom-designed emulsifier/stabiliser systems for ice lollies
Easy-to-dose powders
Non-GMO
Kosher / Halal-certified

Key benefits

Freshness
Improved mouthfeel
Controlled flavour/colour release - prevents flavour and colour from being sucked out of the water ice
High stability even at a very low pH
Controls the size of ice crystals during freezing, giving a fine and pleasant texture
Provides a slow melt-down

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WE SHARE OUR EXPERTISE

Ice cream application support

Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at solving challenges within recipe requirements, sensory requirements, emulsion stability, processing conditions or ingredient availability – and they are happy to share their know-how.

See how we'll help you make the most of Palsgaard's emulsifiers and stabilisers for ice cream here and learn more about our renowned application service here:

ICE CREAM APPLICATION CENTRES

We’ll help you design the right stabiliser blend for your ice pop

Although stabilisers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer experience.

The main functions of the stabiliser, therefore, are to control the formation of ice crystals and to prevent flavour and colour from being sucked out of the product during consumption. Each type of stabiliser has a different impact on the product, requiring great skill to manage the correct blend of stabilisers. Palsgaard has over 60 years of experience with our Palsgaard® WaterIce series of stabiliser blends for ice lollies, offering unrivalled expertise to enable you to achieve the very best results.