Emulsifiers & Stabilizers
FOR ICE CREAMS
Palsgaard® offers a wide range of sustainably produced and sustainably sourced emulsifier and stabilizer blends, custom-designed to achieve the sensory properties your customers demand.
We can help improve the characteristics of your ice cream by obtaining:
- Heat shock stability
- Creaminess
- Warm/cold eating properties
- Flavour release
- Shape retention
- Melt-down properties
- Low fat
- Texture
- Label with few ingredients
Solutions:
We recommend Palsgaard® ExtruIce y Palsgaard® IceTriple. It is specially developed to improve shape retention and melt-down properties.
We recommend Palsgaard® MouldIce y Palsgaard® IceTriple These products ensure a creamy, slow-melting ice cream with good storage stability.
We recommend Palsgaard® FruitIce, texture and body, and meltdown properties.
We recommend Palsgaard® WaterIce to control the formation of ice crystals and to prevent flavour and colour from being sucked out of the product during consumption.
For more information about the products, contact a Meld commercial advisor.
