The total package – other factors that affect melting properties
“Of course we’d like to say it’s all about our emulsifier products,” Claus says. “And that’s true to a large extent because if you don’t add any emulsifier at all, you’ll end up with a product that melts very quickly. But it’s also about the whole package. Ultimately, the emulsifier accounts for quite a small proportion of the ice cream, so we’re also dependent on factors like the choice of other ingredients. If you’re using the wrong kind of fat, even our products can struggle to solve problems with melting resistance. Then there are water-soluble ingredients like milk powders – they can really affect structure too.”
“Sometimes you also need to look at your processes and the way you’re handling the mix,” he adds. “There could be just one step in the process that’s ruining everything. For example, after you’ve processed the mix, you need to age the mix for at least four hours – preferably 24 – before you freeze it, but some producers shorten this ageing time because they’re in a rush. They can have the best raw materials, the best emulsifiers, the best freezers, the best processing line, but if they shorten the ageing time, they mess everything up for the sake of saving a couple of hours.”
“So when we talk to customers, we talk about their whole processing, and we’re often looking to see if there are other factors we can adjust. Emulsifiers are critical but you need that total overview.”