Emulsifier and stabiliser blends for ice lollies

We’ll help you design the right stabiliser blend for your ice pop

Although stabilisers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer experience.

The main functions of the stabiliser, therefore, are to control the formation of ice crystals and to prevent flavour and colour from being sucked out of the product during consumption. Each type of stabiliser has a different impact on the product, requiring great skill to manage the correct blend of stabilisers. Palsgaard has over 60 years of experience with our Palsgaard® WaterIce series of stabiliser blends for ice lollies, offering unrivalled expertise to enable you to achieve the very best results.

Why should I buy stabiliser blends instead of single ingredients?

Buying a pre-made blend of stabilisers for your ice lolly offers numerous benefits, such as:

• Reduced waste
• Minimised risk of weighing errors
• Fewer resources are needed (human and mechanical)
• Reduced numbers of raw materials and suppliers
• Easy handling in production

We've made the product information of our most popular products available for you to download below, but we have many more products in the Palsgaard® WaterIce series, so please don't hesitate to contact us, if you are looking for something different.