Highly functional tools that beat the Heat Shock Effect
Multi-phase systems, whether they are water-in-oil, oil-in-water, solid-in-oil, or gas-in-liquid are inherently unstable. Emulsifiers, which are molecules with ambiphilic properties (part of structure is hydrophilic while other moieties are lipophilic), adopt a favourable position with respect to energy, reducing the surface tension between phases. In food products, the result is much greater stability – and that’s something that has far-reaching benefits.
Emulsifiers commonly used in ice cream include mono-diglycerides (E471), lactic acid esters (E472b), propylene glycol esters (E477) and blends of these.
Mono- and diglyceride emusifiers:
Stabilizers are water-soluble polysaccharide extracted from land or marine plants or from micro-organisms. They are used to influence the viscosity or gelling behaviour of solutions.
In ice cream production, stabilizers play many roles, supporting:
Carefully designed combinations of emulsifiers and stabilizers, together with the right recipe and production parameters, can help to ensure a more consistently high-quality eating experience that brings consumers back for more.
One such combination is Palsgaard® ExtruIce for ice cream, a fully integrated compound of emulsifier and stabilizer that:
Want to know how to create the optimal Heat Shock-stable recipes for ice cream?
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