ice cream

Emulsifiers and stabilisers for moulded ice creams

Palsgaard offers a series of integrated emulsifier and stabiliser systems, tailored to meet the specific demands of moulded ice creams. Whether you are looking to increase the overrun, improve the heath shock stability or reduce cost without affecting quality, we’ll help you take care of that, too.

Let’s help you optimise your moulded ice creams

At Palsgaard, we can do much more than just supply you with the right emulsifiers and stabilisers.

Thanks to our global presence, we have unique insights into local requirements and trends. Our global involvement is a constant source of fresh inspiration, enabling us to help customers introduce new ice cream types inspired by consumer favourites from other parts of the world.

And if you need help creating your next hit, technical support is never far away. We’ll be happy to share our expertise with you in our application centres in Denmark, Mexico, Russia, China and Singapore.

Contact us today to order samples of our emulsifiers and stabilisers for moulded ice cream and try them in our extensive library of recipe suggestions.

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

View brochure For heat-shock control and creaminess in ice cream

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.

Beat ice cream’s worst enemy

There’s nothing worse than losing control over the quality of your ice cream – particularly after it leaves your factory in perfect condition. Poor quality is, however, a reality for manufacturers whose products are subjected to ‘heat shock’ caused by temperature fluctuations along the journey from factory to consumer.

Heat-shocked ice cream, at its worst, becomes a crunchy, gritty, watery disappointment instead of a smooth, full-tasting indulgence. That’s because, with each rise and fall in temperature, a little water is released, migrating to nearby small crystals and increasing their size until they become unavoidably (and unenjoyably) noticeable to the consumer. That’s bad business for you and for the environment, leading to poor brand perception and risking food waste.
With the right blend of emulsifiers, stabilisers and know-how, however, quality ice cream can be helped to stay that way – and at Palsgaard we gladly share our expertise, helping you create heat shock-ready recipes for your ice creams.

Tell me how to beat the heat shock effect

The benefits of integrated emulsifiers and stabilisers

Palsgaard offers ready-mixed emulsifiers and stabilisers as unique, integrated products. The suspension of stabilisers in the melted emulsifiers, followed by an advanced spray-crystallisation process, transforms the product into a uniform, free-flowing powder - illustrated in the microscope photo on the right.

Compared with plain dry blends, the key advantages you'll achieve from our integrated products are:

Correct proportional dosage of
emulsifiers and stabilisers
Free-flowing, uniform powder
Dust-free handling
Dispersibility at low temperatures
No pre-mixing with other dry ingredients required before addition to the ice cream mix

Solutions

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.