The rising concern over people’s consumption of saturated fat has led Palsgaard to look into the development of ice creams with reduced content of these fats. At Anuga Food Tec Palsgaard is pleased to present an ice cream for this specific purpose, containing the emulsifier-stabiliser system Palsgaard® MouldIce 164. Palsgaard® MouldIce 164 gives a very creamy, heat-shock stable and slow melting ice cream.
Soy-based products have gradually become more and more popular as dairy alternatives, not only in the Asia Pacific and Latin American regions, but also in Europe. Palsgaard is therefore pleased to introduce its concept for UHT soy chocolate drinks, Palsgaard® ChoMilk 199, which ensures a stable emulsion with a creamy and smooth mouth-feel. As an added bonus, Palsgaard offers soy manufacturers the unique opportunity to develop new formulas for soy-based drinks and ice cream and experiment with the product all the way from soy bean to final product at the company’s unique pilot plant facilities in Singapore.
In addition, Palsgaard will also present its Palsgaard® KP 10-008 for a refreshing drink based on acidified milk. Palsgaard® KP 10-008 makes it possible to extend the shelf life of the drink by protecting the proteins at the reduced pH of the drink during the final heat treatment. At the same time Palsgaard® KP 10-008 gives a creamy and refreshing product with a pleasant mouth-feel.
Please visit us at booth # A13 in Hall 5.2.
