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.
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.
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.
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.
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