Want to change your recipe – without losing customer loyalty or profits?
Some things should never change.
We live in a world of constant change. There are some things, however, that should never have to change. Like the quality of your ice cream, for example. Unless it’s for the better, of course.
Palsgaard takes the task of maintaining good ice cream quality so seriously that we’ve developed a full range of emulsifiers and stabilizers as well as integrated blends to keep your ice cream products performing like winners – no matter what your customers or your profitability goals demand.
What’s your challenge?
Let us help you to design and adapt your products for today and tomorrow, delivering:
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.
Our sustainable emulsifier and stabilizer blends for ice cream are available in an easy-to-apply powder form. And your orders will arrive right on time, tracked and monitored in any part of the world. In fact, our standard supply lead time is just three weeks from confirmation of your order.
Palsgaard is ISO 22000-certified, so our products are manufactured according to HACCP principles. And you can rely on our documentation department to ensure that all products delivered from Palsgaard's production facilities comply with relevant EU legislation.
The heat shocking tale of Fredo
Learn the shocking tale of an ice cream not properly protected against heat shock
The not so heat shocking tale of Fredo
See what difference it does to the life of an ice cream if it is properly ensured against heat shock.
Questions about emulsifiers and stabilizers for ice creams?
Please don't hesitate to contact us if you would like to know more about how the right combination of emulsifiers, stabilizers and know-how will help you beat the heat shock effect.
Get more info in our new ice cream brochure
Emulsifiers, stabilizers and know-how in ice cream put to work