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ICE CREAM

Emulsifiers and stabilisers for moulded ice creams

Palsgaard offers a series of integrated emulsifier and stabiliser systems, tailored to meet the specific demands of moulded ice creams. Whether you are looking to increase the overrun, improve the heat-shock stability or reduce cost without affecting quality, we’ll help you take care of that, too.

DISCOVER PALSGAARD® MOULDICE

Your guide to the perfect, moulded ice cream

A softer ice cream texture is desired for producing moulded ice cream, enabling the ice cream to flow smoothly into the mould or final packaging. This will be ensured by the right combination of emulsifiers and stabilisers, while still ensuring a creamy, slow-melting ice cream with good storage stability.

Our Palsgaard® MouldIce and Palsgaard® IceTriple series offer just that, whether you’re producing family packs, stick ice cream, cups and cones or soft scoop ice cream.

Contact us today to order samples of our emulsifiers and stabilisers for moulded ice cream and try them in our extensive library of recipe suggestions.

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KEY FEATURES

  • Custom-designed emulsifier/stabiliser blends for moulded ice cream
  • Available as integrated blends
  • Available as RSPO SG certified
  • Palm-free options available
  • Non-GMO
  • Kosher / Halal-certified
  • Produced in CO2-neutral factories


KEY BENEFITS

  • Melt-down resistance by design
  • Enhanced creaminess
  • Improved mouthfeel
  • Prevents the formation of coarse ice crystals giving a smooth and uniform texture
  • Extended product shelf-life
  • Facilitates the incorporation of air into the mix giving a high and stable overrun
  • Protects the ice cream against heat shock damage, when exposed to fluctuating temperatures during distribution and storage
  • Top-quality ice creams
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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

Share our insights in these technical articles

TROUBLESHOOTING BY PALSGAARD

How to make good quality ice cream

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How to achieve perfect melting resistance in ice cream

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How to produce ice cream with good heat shock stability

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How to create high overrun ice cream without compromising on quality

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How to make soft and creamy high-protein ice cream

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How to make no-added-sugar ice cream

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How to beat the LBG price spiral and still control ice cream quality and costs

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How to get control over your ice cream coatings