Everything you need – from a single source
Successfully dealing with the Heat Shock Effect has many benefits including a better consumer experience, better brand perception and increased re-purchasing.
Palsgaard has a complete Heat Shock Stability toolbox that lets you work with every part of the puzzle – and it’s based on a complete, holistic approach. Here’s what we can offer:
In short, everything you’ll need to turn heat-shocked ice creams into top performers.
As the inventor of the modern food emulsifier, we know a lot about the functionality of ice cream ingredients and the influence of processing parameters. And we’ve worked with manufacturers to create recipe after recipe that answers a wide range of demands. Key to these capabilities are some of the world’s best sustainable emulsifier and stabilizer systems:
Check out our video explaining how we work with ice cream producers around the world
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.