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:
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