We invite you to visit out booth # 080H4 in Hall 8 for a talk on how we can help your ice creams beat the heat shock effect.
The journey from factory to family can be a tough one for any ice cream, full of obstacles to maintaining product quality. Here, ice cream’s No. 1 challenge is the Heat Shock Effect – caused by repeated temperature fluctuations as product is moved from one warehouse to another, in and out of trucks and vans, into supermarket display cabinets, around the store in a shopping cart, in the family car and, finally from the home freezer to the table and back.
Ensuring Heat Shock Stability provides a better consumer experience, better brand perception and increased re-purchasing. And a better bottom line result, too.
In short, everything you’ll need to turn heat-shocked ice creams into top performers.
Visit us at booth # 080H4 and hear how we can help you to beat the Heat Shock Effect by combining know-how and experience, the right sustainably produced emulsifier/stabilizer system and production process, optimised packaging, and improved control of storage and distribution temperatures. We’ll talk you through our complete Heat Shock Stability toolbox, which lets you work with every part of the puzzle.
If so, you'll be glad to hear that Palsgaard is the perfect partner for you. Not only were we the first company to industrially produce emulsifiers, in fact we invented them, we were also the first emulsifier company to become CO2-neutral, just as we were the first company able to offer their full range of emulsifiers as RSPO SG certified.
If you're looking to produce palm-free ice cream, you'll be pleased to hear that that will now be possible as Palsgaard is presenting a wide range of palm-free emulsifier/stabilizer systems at FI Europe.
For years, ice cream manufacturers and developers have struggled to optimize the three main characteristics that determine an ice cream’s overall quality:
creaminess/sensory features, ability to withstand heat shock, and melting resistance.
Palsgaard® IceTriple 105 is our fully integrated system of emulsifiers and stabilizers that contains no guar gum. Palsgaard® IceTriple 105 is developed for use in all types of ice cream but is particularly suited for reduced fat ice cream.
Palsgaard® IceTriple 105 provides the following advantages:
If you would like to know more or make arrangements for a meeting, please fill in the form to the right.
Click here to register for free access at official website for the show.
Learn the shocking tale of an ice cream not properly protected against heat shock
See what difference it does to the life of an ice cream if it is properly ensured against heat shock.
Check out our video explaining how we work with ice cream producers around the world