Emulsifiers and stabilisers for moulded ice creams

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.

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

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.