A little help will go a long way
By adding the as little as 0.90% of right combination of emulsifiers and stabilizers to the ice cream recipe, however, manufacturers will be able to reduce the level of saturated fats by up to 60% and still maintain the desired sensory properties.
The most common emulsifiers used in ice cream are mono- and diglycerides (MDG), which are produced from vegetable fats. However, mono- and diglycerides can be further esterified into lactic acid esters of mono- and diglycerides (LACTEM), and that opens up new possibilities for ice cream manufacturers.
Compared with MDG, LACTEMs are more hydrophilic, and they are relatively uncommon in ice cream production. However, in combination with MDG, LACTEMs have a significant influence on foam stability and texture; and it’s this fact that manufacturers can utilise to produce ice cream with lower levels of saturated fat.
Marketed by Palsgaard under our Palsgaard® Lactem brand, this new series of emulsifiers will work in synergy with the our well-established Palsgaard® ExtruIce series of integrated emulsifiers and stabilizers, custom designed to improve form stability, creaminess and mouth-feel as well as melt-down properties and prevent heat shock in extruded ice creams. This way, creating delicious, yet healthier ice creams with greater shelf-life becomes an easy task.
Contact your local Palsgaard sales office today, to order samples of our emulsifier and stabiliser systems and try them out in our recipe suggestions for ice creams with less saturated fats.