Though our Palsgaard® ExtruIce series we can help you improve creaminess and provides a refreshing texture to your plant-based frozen desserts. The functional properties provide a good appearance with homogeneous air cell distribution. This ensures that the frozen dessert is dispersed in all parts of the mould leaving no air pockets in the finished ice cream.
Palsgaard® ExtruIce also protects dairy-alternative ice creams against heat shock damages when exposed to fluctuating temperatures during distribution and storage. This results in improved sensory properties such as creaminess and mouth-feel during the entire shelf life of the ice cream.
In addition, the functional properties of Palsgaard® ExtruIce improves the melting resistance and ensures excellent stand-up properties of the ice cream. This means that even after being stored at room temperature for more than 90 minutes, the frozen dessert will have no significant melt-down.
Thanks to our global application centres, we can help you test your new vegan recipe and make sure it matches your customer demands.
Contact us today to order samples of our emulsifier/stabiliser blends for plant-based frozen desserts and try them in our extensive library of recipe suggestions.