plant-based products

Emulsifiers and stabilisers for plant-based frozen desserts

The global market for plant-based frozen desserts is booming, but replicating the mouthfeel, texture and creaminess of dairy-based products can be a challenging process.

Having worked with the ice cream industry for over a century, Palsgaard is ideally positioned to help. We know that some of the most common problems facing manufacturers of plant-based frozen desserts are similar to those encountered with their dairy-based counterparts, a sector we have worked with across many global markets, and we are ready to share our expertise.

Plant-based perfection made possible

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.

Key features

Custom-designed emulsifier/stabiliser blends for plant-based frozen desserts
Available as integrated blends
Available as RSPO SG certified
Palm-free options available
Non-GMO
Kosher/Halal certified
Produced in CO2-neutral factories

Key benefits

Melt-down resistance by design
Enhanced creaminess
Improved mouthfeel
Prevention of formation of coarse
ice crystals
Extended product shelf-life
Stable overrun
Protection against damages caused
by heat-shock
Top-quality frozen desserts

View brochure Plant-based frozen desserts emulsifiers and stabilisers

Sesame chickpea frozen dessert

The benefits of integrated emulsifiers and stabilisers

Palsgaard offers ready-mixed emulsifiers and stabilisers as unique, integrated products. The suspension of stabilisers in the melted emulsifiers, followed by an advanced spray-crystallisation process, transforms the product into a uniform, free-flowing powder - illustrated in the microscope photo on the right.

Compared with plain dry blends, the key advantages you'll achieve from our integrated products are:

Correct proportional dosage of
emulsifiers and stabilisers
Free-flowing, uniform powder
Dust-free handling
Dspersibility at low temperatures
No pre-mixing with other dry ingredients required before addition to the ice cream mix

Solutions

Emulsifier/stabiliser overview

Palsgaard® ExtruIce 252
DESCRIPTION
Palsgaard® ExtruIce 252 is an integrated blend of emulsifier and stabilisers. Palsgaard® ExtruIce 252 is developed for use in premium ice cream but may be used in all types of ice cream incl. plant-based frozen desserts.
KEY FEATURES AND BENEFITS
Facilitates the incorporation of air into the mix, giving a high and stable overrun

Prevents the formation of coarse ice crystals giving a smooth and uniform texture

Provides a very rich, creamy and warm eating ice cream

Provides excellent stand up and melt-down properties

Protects the ice cream against heat shock damages, when exposed to fluctuating temperatures during distribution and storage

Available as RSPO SG certified

Non-GMO

Kosher/Halal certified

Produced in CO2-neutral factories
ADDITIONAL INFORMATION
Request access to view additional product details and recipe suggestions.
Palsgaard® ExtruIce 379
DESCRIPTION
Palsgaard® ExtruIce 379 is an integrated mixture of emulsifiers and stabilisers. Palsgaard® ExtruIce 379 is developed for use in extruded ice cream and soft ice, but may also be used for standard ice cream and milk ice as well as plant-based frozen desserts.
KEY FEATURES AND BENEFITS
Dispersable in cold water

Facilitates the incorporation of air into the mix giving a high and stable overrun

Prevents the formation of coarse ice crystals giving a creamy and uniform texture

Provides a creamy and refreshing texture to the ice cream / plant-based frozen dessert

Provides dryness on extrusion and excellent stand-up and meltdown properties

Protects the ice cream / plant-based frozen dessert against heat shock damages when exposed to fluctuating temperatures during distribution and storage

Available as RSPO SG certified

Non-GMO

Kosher/Halal certified

Produced in CO2-neutral factories
ADDITIONAL INFORMATION
Request access to view additional product details and recipe suggestions.

Emulsifiers and stabilisers for plant-based frozen desserts

Plant-based perfection made possible

Key features

Key benefits

Try our concept recipes with new protein sources

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Sesame chickpea frozen dessert

The benefits of integrated emulsifiers and stabilisers

Emulsifier/stabiliser overview

Palsgaard® ExtruIce 252

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Palsgaard® ExtruIce 379

DESCRIPTION

KEY FEATURES AND BENEFITS

ADDITIONAL INFORMATION

Related content

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