Emulsifiers and stabilisers for moulded ice creams

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Let’s help you optimise your moulded ice creams

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
  • Improved form stability
  • Production stability
  • Improved melt-down properties
  • Enhanced sensory properties
  • Prevention of heat-shock
  • Top quality ice creams

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.

And at reduced costs, too

Ask a typical consumer what their dream ice cream experience is, and it’s likely that the word “creamy” will come up pretty quickly. Indeed, it’s hard to think of many food categories where texture and mouthfeel are more important.

One of the most common solutions for mouthfeel in ice cream is Locust Bean Gum (E410), a stabiliser and thickener that prevents ice crystal growth and controls meltdown properties. However, it also has a less desirable characteristic. Because of regular supply shortages, it’s highly susceptible to price fluctuation and many manufacturers want to be less dependent on it.

Offering a price-stable alternative that doesn’t require major change to existing recipes has been a major goal for Palsgaard. The solution was tara gum (E417), a vegetable gum derived from seeds from the tara tree. It’s structurally similar to Locust Bean Gum and delivers the same functionality, but at a lower cost.

Now Palsgaard has launched Palsgaard® MouldIce 203, an integrated blend of emulsifiers and tara gum offering a number of functional benefits in ice cream, including stable overrun, heat shock protection and storage stability. It's also easy to use ― no pre-mixing with other dry ingredients is required before adding to the mix.  It’s suitable for applications including moulded ice cream, soft ice and frozen vegan desserts as well as palm-free, PHO-free, kosher and halal-certified, and produced in CO2-neutral factories.

More than 700 tara gum-based ice cream products or frozen vegan desserts have been launched over the past five years. Don’t get frozen out – find out how to deliver creamy mouthfeel at prices that won’t send you into meltdown.

The benefits of integrated emulsifiers and stabilisers

The benefits of integrated emulsifiers and stabilisers

Emulsifier and stabiliser overview

  • Palsgaard® MouldIce 156
    DESCRIPTION

    Palsgaard® MouldIce 156 is an integrated blend of emulsifier and stabilisers.

    Palsgaard® MouldIce 156 can be used in the production of many different types of ice cream such as:

    • "Standard” moulded ice cream (6–12% fat) produced with AMF/vegetable fat and skimmed milk powder OR skimmed milk and cream
    • Economy ice cream produced with either AMF/vegetable fat, skimmed milk powder or whey powder
    • Diabetic ice cream

    But it shows in particular its superior qualities in the production of liquid soft serve mix.

     

    KEY FEATURES AND BENEFITS
    • Facilitates the incorporation of air into the mix giving a high and stable overrun
    • Prevents the formation of coarse ice crystals giving a smooth and uniform texture
    • Provides a creamy and relatively warm eating ice cream with slow melt-down properties
    • Protects the ice cream against heat shock damages, when exposed to fluctuating temperatures during distribution and storage
    • Available as RSPO SG certified
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® IceTriple 103
    DESCRIPTION

    Palsgaard® IceTriple 103 is an integrated mixture of emulsifier and stabilisers. Palsgaard® IceTriple 103 is developed for use in all types of ice cream but is particularly suited for reduced-fat ice cream.

    KEY FEATURES AND BENEFITS
    • Facilitates the incorporation of air into the mix giving a high and stable overrun
    • Promote the formation of small ice crystals giving a creamy and smooth texture
    • Provides a very creamy mouthfeel and full-bodied texture to the ice cream
    • Provides dryness on extrusion and excellent stand-up and meltdown properties
    • Excellent protection of the ice cream against heat shock damages when exposed to fluctuating temperatures during distribution and storage
    • Available as RSPO SG certified
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.