Palsgaard to the rescue
Manufacturers of dairy-free frozen desserts often find it difficult to replicate the mouthfeel and texture of standard ice cream, and this is where Palsgaard can step in.
“We have a product, Palsgaard® ExtruIce 379, which is an integrated blend of stabilisers and emulsifiers, and it’s perfect for frozen desserts,” explains Li Ying.
“Palsgaard® ExtruIce 379 provides very stable emulsions for the whole system, so it prevents ice crystal formation and it also helps to give a creamier mouthfeel to the frozen dessert as well. Another benefit is that it can improve the heat-shock stability.”
Four inspiring new recipes
Li Ying and Marilyn have spent the last few months experimenting with different plant-based frozen dessert recipes.
“Through the studies we did, we can advise our customers better on how they should prepare the product, such as whether hydration of the protein is required or not,” explains Li Ying. “We can also alert them to the challenges they might face and how to solve them. We can do this because we experienced these issues first-hand while working with various plant-based proteins.
“The recipe creation process also enabled us to try out our own Palsgaard emulsifier blends and we are now in a better position to give advice to our customers.”
They now have four prototype recipes, which show how adaptable and valuable Palsgaard® ExtruIce 379 is in enhancing texture, mouthfeel, stability and other sensory properties.