Emulsifiers and stabilisers for plant-based frozen desserts


Create creamy frozen desserts with excellent melt-down resistance

Key features
Key benefits
  • Improved form stability
  • Production stability
  • Improved melt-down properties
  • Enhanced sensory properties
  • Prevention of heat-shock
  • Top quality frozen desserts
The benefits of integrated emulsifiers and stabilisers

The benefits of integrated emulsifiers and stabilisers

Emulsifier/stabiliser overview

  • Palsgaard® ExtruIce 252

    Palsgaard® ExtruIce 252 is an integrated blend of emulsifier and stabilisers. Palsgaard® ExtruIce 252 is developed for use in premium ice cream but may be used in all types of ice cream incl. plant-based frozen desserts.

    • 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 very rich, creamy and warm eating ice cream
    • Provides excellent stand up and 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



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