TECHNICAL ARTICLE
PLANT-BASED PRODUCTS
Emulsifiers and stabilisers for plant-based frozen desserts
The global market for plant-based frozen desserts is booming, but replicating the mouthfeel, texture and creaminess of dairy-based products can be a challenging process.
Having worked with the ice cream industry for over a century, Palsgaard is ideally positioned to help. We know that some of the most common problems facing manufacturers of plant-based frozen desserts are similar to those encountered by their dairy-based counterparts, a sector we have worked with across many global markets, and we are ready to share our expertise.
Plant-based perfection made possible
Through our Palsgaard® ExtruIce series of integrated blends of emulsifiers and stabilisers, we can help you improve creaminess and provide a refreshing texture to your plant-based frozen desserts.
Palsgaard® ExtruIce also protects dairy-alternative ice creams against heat-shock damages when exposed to fluctuating temperatures during distribution and storage. This results in improved sensory properties such as creaminess and mouthfeel during the entire shelf-life of the frozen dessert. In addition, the functional properties of Palsgaard® ExtruIce improve the melting resistance and ensure excellent stand-up properties of the frozen dessert.
Thanks to our global application centres, we can help you test your new vegan recipe and make sure it matches your customer's demands.
Contact us today to order samples of our emulsifier/stabiliser blends for plant-based frozen desserts and try them in our extensive library of recipe suggestions.
KEY FEATURES
- Custom-designed emulsifier/stabiliser blends for plant-based frozen desserts
- Available as integrated blends
- Available as RSPO SG certified
- Palm-free options available
- Non-GMO
- Kosher/Halal-certified
KEY BENEFITS
- Melt-down resistance by design
- Enhanced creaminess
- Improved mouthfeel
- Prevention of the formation of coarse ice crystals
- Extended product shelf-life
- Stable overrun
- Protection against damages caused by heat-shock
- Top-quality frozen desserts
TECHNICAL ARTICLE
How to achieve the perfect plant-based frozen desserts
The global market for plant-based frozen desserts is booming, but replicating the mouthfeel, texture and creaminess of dairy-based products can be a challenging process. Marilyn Tan and Li Ying Chua, Palsgaard Asia Pacific’s Application Technologists for Ice Cream & Dairy, have invested time and energy into creating inspirational recipe suggestions for dairy-free frozen desserts using different plant-based protein sources. Here, they share their findings.
