Although stabilizers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer experience.
The main functions of the stabilizer, therefore, are to control the formation of ice crystals and to prevent flavour and colour from being sucked out of the product during consumption.
Each type of stabilizer has a different impact on the product, requiring great skill to manage the correct blend of stabilizers. Palsgaard has over 55 years of experience with stabilizer blends for ice lollies, offering unrivalled expertise to enable you to achieve the very best results.
Our experienced, 'heart working' application teams are here to help you determine the exact stabilizer combination you need, creating new formulations either on location in your own production facilities or at our well-equipped application centers in Denmark, Singapore, China and Mexico.
We've made a selection of our most popular recipes for ice lollies available for downloading online. These recipes are often used as starting points for working together, and are then adjusted to fit local sensory preferences, raw materials and production facilities.
You can download our selected recipe suggestions along with matching product profiles on this page. For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for ice lollies, please contact your local Palsgaard partner.
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.
Check out our video explaining how we work with ice cream producers around the world