Palsgaard is once again ready to share its expertise with food manufacturers at FIE at booth #6P14, where the company will showcase its emulsifiers and emulsifier/stabilizer blends.
The blends are designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine., Palsgaard will share new inspiration for finished products based on their emulsifiers.
Emulsifier/stabiliser system for creamy, melting resistant and heat-shock stable ice cream and milk ice
For years, ice cream manufacturers and developers have struggled to optimize the three main characteristics that determine an ice cream’s overall quality: creaminess/sensory features, ability to withstand heat shock, and melting resistance.
At FIE, Palsgaard’s ice cream experts will present a solution that delivers on all three parameters and makes it possible to do so even with milk ice.
Palsgaard IceTriple is a series of fully integrated emulsifier-stabiliser systems based on propylene glycol esters of fatty acids (PGMS)E477, and mono-diglycerides E471, combined with various hydrocolloids.
The company has managed to achieve ice cream and milk ice that retains sensory properties during storage.
Palsgaard IceTriple also offers excellent heat shock stability for ice cream and milk ice.
Palsgaard dairy and ice cream product and application manager Hanne Ludvigsen said: "The key to delivering this improvement is a uniform, fine air cell distribution together with greater control over ice crystal size during production and storage of the ice cream.
"The combination of emulsifiers in the IceTriple series improves structure by influencing the interactions between fat/proteins and the fat/ice interface and also leads to better melting resistance."
