LBG-free emulsifers and stabilisers
    ice cream

    LBG-free emulsifers and stabilisers

    Looking for a way to remove expensive locust bean gum from your recipes and significantly reduce costs without affecting the quality of your ice creams and vegan desserts?

    Read on to learn about the new addition to the Palsgaard® ExtruIce series and discover what Palsgaard® ExtruIce 306 can do for you.

    Get control of your ice cream costs without affecting quality

    Please welcome Palsgaard® ExtruIce 306, the emulsifier/stabiliser solution that offers the creaminess and mouthfeel that consumers love, and the cost-reductions ice cream or plant-based frozen dessert makers are looking for.

    With Palsgaard’s new integrated blend of emulsifiers and stabilisers, you can easily remove expensive locust bean gum from your recipes and significantly reduce costs without affecting the quality of your ice creams and vegan desserts.

    And, with our global application teams ready to help convert your recipes, you can even shorten your product development time.

    Contact us today to order samples of LBG-free Palsgaard® ExtruIce 306 and get access to additional product information and recipe suggestions via the buttons below. 

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    Key features

    • Custom-designed emulsifier/stabiliser blend for a variety of ice cream and plant-based frozen desserts

    • Cost-effective alternative to LBG- based ice cream / plant-based frozen dessert blends

    • Palm-free

    • PHO-free

    • Allergen-free

    • Kosher / Halal certified

    • Produced in CO2-neutral factories

    Key benefits

    • Cost-reductions without quality loss

    • Stability against fluctuating LBG prices

    • Provides creamy, rich and warm-eating ice creams / plant-based frozen desserts

    • Facilitated incorporation of air into the mix, giving a high and stable overrun

    • Heat-shock protection and storage stability

    • Consultancy and technical support available from our global applications team

    Beating the LBG price spiral: How to control the quality of your ice cream – and your costs
    Technical article

    Beating the LBG price spiral: How to control the quality of your ice cream – and your costs

    The costs of Locust Bean Gum and Tara Gum – common ingredients for mouthfeel and stability in ice cream – are out of control. With Palsgaard’s latest LBG-free products, you can reduce your emulsifier/stabiliser costs by as much as two thirds.

    Find out more in this article.

    Read article
    solutions

    Emulsifier and stabiliser overview

    • Palsgaard® ExtruIce 306
      DESCRIPTION

      Palsgaard® ExtruIce 306 is an integrated mixture of emulsifiers and stabilisers (mono and diglycerides and guar gum)

      Palsgaard® ExtruIce 306 is developed for use in extruded ice cream and soft ice, but may also be used for standard ice cream, milk ice and plant-based frozen dessert.

      KEY FEATURES AND BENEFITS
      • Custom-designed emulsifier/stabiliser blends for ice cream and plant-based frozen desserts
      • Cost-effective alternative to LBG-based ice cream blends
      • Integrated blend
      • Allergen-free
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      • Cost-reductions without quality loss 
      • Stability against fluctuating LBG prices
      • Provides creamy, rich and warm eating ice creams
      • Facilitated incorporation of air into the mix, giving a high and stable overrun
      • Heat-shock protection and storage stability
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

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