Emulsifiers & stabilizers for moulded ice cream

    A softer ice cream texture is desired for producing moulded ice cream, enabling the ice cream to flow smoothly into the mould or final packaging. This will be ensured by the right combination of emulsifiers and stabilizers, while still ensuring a creamy, slow-melting ice cream with good storage stability.

    Our Palsgaard® MouldIce and Palsgaard® IceTriple series offer just that, whether you're producing family packs, stick ice cream, cups and cones or soft scoop ice cream.

    Our integrated emulsifiers and stabilizers improve:

    • mouth-feel
    • texture and body
    • melt-down properties
    • heat shock and storage stability

    Palsgaard offers emulsifiers and stabilizers as unique, integrated products. The suspension of stabilizers in the melted emulsifiers, followed by an advanced spray crystallization process, transforms the product into a uniform, free-flowing powder.

    Compared with standard dry blends, our integrated products offer you:

    • correct proportional dosage of emulsifiers and stabilizers 
    • Integrated -blendfree-flowing, uniform powder 
    • dust-free handling
    • dispersibility at low temperatures
    • no pre-mixing with other dry ingredients required before addition to the ice-cream mix.

    Test at  our application centers before going full-scale

    Our experienced, 'heart working' application teams are here to help you create new formulations, either on location in your own production facilities or at our well-equipped application centers in Denmark, Singapore, China and Mexico.

    Check out our recipe suggestions for moulded ice creams

    We've made a selection of our most popular recipes for moulded ice cream 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. Don't forget to check out our media library for more recipes and product profiles.

    For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for moulded ice cream, please contact your local Palsgaard partner.

    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.

    Learn how we work

    Check out our video explaining how we work with ice cream producers around the world

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    Find more info in our ice cream brochure