Introducing three blends fit for any ice cream or frozen vegan dessert

Please welcome the emulsifier/stabiliser solutions that offer the creaminess and mouthfeel that consumers love, and the cost-reductions ice cream and frozen vegan dessert makers are looking for.

With Palsgaard’s integrated blends of tara gum and emulsifiers 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 Palsgaard's global application support, replacing LBG will be an easy feat.