TECHNICAL ARTICLE
ICE CREAM
Emulsifiers and stabilisers for extruded ice creams
Palsgaard offers a variety of integrated emulsifier and stabiliser systems, custom-designed for use in extruded ice creams. They'll help you deliver the delicious, creamy and heat-shock stable ice cream your customers demand. No matter what fat content and sensory properties you are looking for, we're here to help.
Co-create your ice cream with us
There are many standard solutions for extruded ice creams. But at Palsgaard, we prefer to use our more than 60 years of experience in creating ice cream and dairy recipes to start with your real needs and work out new ways to meet them.
Together, we can create tailor-made recipes to fit your local sensory preferences and production conditions. And with application centres in Denmark, Türkiye, Singapore, China and Mexico, help is never far away.
Contact us today to order samples of our emulsifier and stabiliser systems and try them in our extensive library of recipes.
KEY FEATURES
- Custom-designed emulsifier/stabiliser blends for extruded ice cream
- LBG-free options available
- Available as integrated blends
- Available as RSPO SG certified
- Palm-free options available
- Non-GMO
- Kosher / Halal-certified
KEY BENEFITS
- Melt-down resistance by design
- Enhanced creaminess
- Improved mouthfeel
- Prevention of the formation of coarse ice crystals
- Extended product shelf-life
- Stable overrun
- Protection against damages caused by heat-shock
- Top-quality ice creams
WE SHARE OUR EXPERTISE
Ice cream application support
Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at solving challenges within recipe requirements, sensory requirements, emulsion stability, processing conditions or ingredient availability – and they are happy to share their know-how.
See how we'll help you make the most of Palsgaard's emulsifiers and stabilisers for ice cream here and learn more about our renowned application service here:
We’ll help you create the perfect extruded ice cream
The use of extrusion technology for making ice cream products such as “funny face” ice creams, cones with decorated tops or multi-layered desserts requires emulsifier/stabiliser systems designed to improve the stand-up and melt-down properties of the ice cream. By applying extrusion technology, “funny face” and multi-layer product types can successfully be introduced into the range of water ice. Moreover, by incorporating air into the product, the water ice becomes smoother and creamier. We are experts in this field.
Our Palsgaard® ExtruIce and Palsgaard® IceTriple series includes a wide range of highly functional emulsifier and stabiliser systems, all ensuring a very slow melt-down of the ice cream. The range includes products designed for standard or premium ice cream, lean-label ice cream, and diabetic or soft ice cream, too.
Share our insights in these technical articles