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.
