Maintaining good ice cream quality from factory to consumer
Improving Heat Shock Stability requires manufacturers to take a holistic approach that combines know-how and experience, the right emulsifier system and production process, optimised packaging, and improved control of storage and distribution temperatures.
Ice cream’s key ingredients – milk solids, fat, sugar, emulsifiers and stabilizers – variously influence sensory attributes. And it takes suprisingly small adjustments in the relative proportions of each to make a big difference. Here’s what to focus on:
You’ll also need to use high-quality packaging, and of course, maintain an optimal storage temperature at the factory before sending your precious products out into the world.
To beat the Heat Shock Effect, everything has to work together: Recipe, equipment, production team and know-how. And that’s where Palsgaard can help. We have a powerful legacy of expertise in sustainable ice cream ingredients, their functionality and the influence of processing parameters. And we have all the resources you’ll need to deal with Heat Shock, including:
Find out more about the magic of emulsifiers in ice cream
Learn the shocking tale of an ice cream not properly protected against heat shock
See what difference it does to the life of an ice cream if it is properly ensured against heat shock.
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.