Through our Palsgaard® ExtruIce series of integrated blends of emulsifiers and stabilisers we can help you improve creaminess and provide a refreshing texture to your plant-based frozen desserts.
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 mouthfeel during the entire shelf-life of the frozen dessert. In addition, the functional properties of Palsgaard® ExtruIce improve the melting resistance and ensure excellent stand-up properties of the frozen dessert.
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.