Ice cream

Emulsifiers, stabilizers & know-how put to work

Your global, sustainable partner in ice cream innovationConsumers are becoming increasingly aware of the ingredients that go into their food and how they are produced, placing new demands on food producers and the ingredient manufacturers that serve them.

This is also true for ice cream, the most loved dairy dessert in the world. Not only must the ice cream have the right creaminess, flavour release, mouth-feel and melt-down properties, it must also be produced using sustainable ingredients.

Palsgaard can help you check all the boxes: We offer a wide range of sustainably produced emulsifiers and stabilizer blends, custom-designed to achieve the sensory properties your customers demand. And, we gladly share our know-how, helping you to test and develop new recipes in our global application centers in Denmark, Mexico, Singapore and China.

Let us help you satisfy consumer desires

Is sustainability high on your agenda, too?For a century, Palsgaard's corporate values of "loyalty, responsibility and commitment" have guided our path to becoming the most socially responsible emulsifier manufacturer in the world:

• we aim to achieve a zero carbon footprint globally by 2020 and have already achieved our goal for our factories in Denmark and Mexico

• we can produce our full range of palm-oil based emulsifiers from 100% RSPO-certified segregated sustainable palm oil ingredients

• we practice responsible supplier management to ensure that each supplier's code of conduct and the raw materials we use meet our standards for sustainability, quality and supply

• we continuously focus on optimising our production processes to minimise energy and raw material consumption, product waste and waste water

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... and make sure your ice cream keeps its cool

Being able to control heat shock will do wonders for your ice cream, just as it has for Fredo, our little ice cream mascot. Check out Fredo's story in the video above and watch him beat the heat shock effect.

You can learn more about how to beat the Heat Shock effect in this article, too.

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Ice cream's worst enemy

There’s nothing worse than losing control over the quality of your ice cream – particularly after it leaves your factory in perfect condition. Poor quality is, however, a reality for manufacturers whose products are subjected to ‘heat shock’ caused by temperature fluctuations along the journey from factory to consumer.

Heat-shocked ice cream, at its worst, becomes a crunchy, gritty, watery disappointment instead of a smooth, full-tasting indulgence. That's because, with each rise and fall in tem-perature, a little water is released, migrating to nearby small crystals and increasing their size until they become unavoid-ably (and unenjoyably) noticeable to the consumer. That's bad business for you and for the environment, leading to poor brand perception and risking food waste.

Beat the heat shock effect

With the right blend of emulsifiers, stabilizers and know-how, however, quality ice cream can be helped to stay that way – and at Palsgaard we gladly share our expertise, helping you create heat shock-ready recipes for your ice creams.

Products for today – and tomorrowEmulsifiers and stabilizers make up only a small part of the final product, but they have a significant impact on quality, such as sensory characteristics and melting resistance, and, of course, heat shock and storage stability. Determin-ing the right combination is, therefore, extremely important to obtain desired characteristics. And our technical teams like nothing more than helping you to find the right solution for your products!

With more than 60 years of experience working with the ice cream industry, we know exactly how to get the final result you're looking for, no matter if you are producing:

• extruded ice creams

• moulded ice creams

• soft serve ice creams

• ice lollies

• sherbets and sorbets

• frozen mousse

Palsgaard offers you a broad range of solutions customised for each specific type of product.

Want to go palm-free?In some markets, recent consumer attention has focused on palm oil, pushing for its removal from products despite the fact that palm oil is far more sustainable in yield and functionality when produced in accordance with RSPO (Roundtable of Sustainable Palm Oil) principles.

To help ice cream manufacturers meet the demand for palm-free, yet still delicious ice creams, Palsgaard has developed a series of integrated, palm-free emulsifier and stabilizer blends that will help you do just that.

Small dosage – big difference

Integrated emulsifiers and stabilizersPalsgaard offers ready-mixed emulsifiers and stabilizers as unique, integrated products. The suspension of stabilizers in the melted emulsifi-ers, followed by an advanced spray crystallization process, transforms the product into a uniform, free-flowing powder.

Compared with plain dry blends, the key advantages of Palsgaard’s integrated products are:

• correct proportional dosage of emulsifiers and stabilizers

• free-flowing, uniform powder

• dust-free handling

• dispersibility at low temperatures

• no pre-mixing with other dry ingredients re-quired before addition to the ice cream mix

Dry mix of emulsifier and stabilizer

Palsgaard integrated emulsifier and stabilizer blend

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Applications and benefits of integrated productsExtruded ice creamsThe use of extrusion technology for making ice cream prod-ucts such as "funny face" ice creams, cones with decorated tops or multi-layered desserts requires emulsifier/stabilizer systems designed to improve the stand-up and melt-down properties of the ice cream. We are experts in this field.

Our Palsgaard® ExtruIce and Palsgaard® IceTriple series include a wide range of highly functional emulsifier and sta-bilizer 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.

Moulded ice creamA softer ice cream texture is desired for producing mould-ed ice cream, enabling the ice cream to flow smoothly into the mould or final packaging. This will be ensured by the right combination of emulsifiers and stabilizers, while still ensuring a creamy, slow-melting ice cream with good stor-age stability. Our Palsgaard® MouldIce and Palsgaard®

IceTriple series offer just that, whether you're producing family packs, stick ice cream, cups and cones or soft scoop ice cream.

In extruded and moulded ice creams, our integrated products provide:

• improved form stability

• improved melt-down properties

• improved mouth-feel

• improved texture and body

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Gain control of your ice cream coatingsEmulsifiers such as Palsgaard® AMP 4455 and Palsgaard® PGPR 4150 play a key role in controlling the viscosity of the chocolate and the subsequent layer thickness of the ice cream coating – and we gladly share our expertise in this field.

Find out how our non-GMO emulsifiers can help you gain control of your ice cream coatings in this article.

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Ice lolliesIn ice lollies, the main functions of emulsifiers and stabiliz-ers are to control the formation and stability of ice crystals and to keep flavour and colour uniform during consumption. Our Palsgaard® WaterIce series, custom-designed for ice lollies, offers numerous benefits, including:

• freshness

• improved mouth-feel

• controlled flavour/colour release

• high stability even at a very low pH

• control of ice crystal growth

Sorbets and sherbets

Would you like to make your sorbet or sherbet products even more appealing? Our Palsgaard® FruitIce series, made up of carefully selected blends of stabilizers and emulsifiers, can do a lot to refine mouth-feel, texture and body, and melt-down properties. Achieve, for example, a more refreshing, creamier, or more crystalline texture to delight consumer palates. Choosing the right Palsgaard® FruitIce opens up a world of possibilities, enabling texture and mouth-feel to be tailored to match consumer preferences.

Extruded water iceBy 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, and by applying the right Palsgaard® FruitIce, you'll be able to improve foam stability and melt-down properties as well as texture and body.

Additional emulsifier/stabilizer benefits

Move faster from idea to ice creamBenefit from our application centers

Whether you want to improve the mouth-feel and texture of your premium ice cream, create a low-fat ice cream without compromising on the sensory profile, or ensure better form stability in your extruded water ice, there are limitless possibilities.

Our ice cream and dairy application specialists can help you select and combine the correct type of emulsifiers and stabilizers for exciting ice cream concepts that meet the consumer's requirements and expectations.

Throughout the entire process, we work directly with you and your team to clarify what you would like to achieve with your product. Then we develop, test and refine your new recipe at our well-equipped application centers around the world for both milk-based and soy-based products.

Global challenges met at local levels

As a global emulsifier/stabilizer manufacturer, Palsgaard has unique insights into local requirements and trends. Our global involvement is a constant source of fresh inspiration, enabling us to help customers introduce new ice cream types inspired by consumer favourites from other parts of the world.

To do this successfully, recipes need to be adapted to local tastes, requirements and production conditions. Our experienced specialists know exactly how to solve challen-ges such as heat shock stability, texture requirements, melt-down properties and raw material demands – and they are keen to share their knowledge for your benefit, too!

See how we can help you in the video above.

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we are e x p e r t s in

emulsif iers and stabilizers for bakery,

confectionery, dairy, ice cream, margarine and fine foods - and we

are happy to share our expertise. our company values can be defined

in just three words: loyalty, responsibility and commitment. we aim to be the preferred partner

and supplier of quality products, application service and know- how to regional and mu l t i - na t i ona l food companies. to Palsgaard

l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know

how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the know-how and dedicat ion found in our employees. Heart we are committed to getting the best results with our products in our pilot plants

and in your facilities. Working at Palsgaard we don’t sell standard solutions - we start with your needs.

Palsgaard - Heart Working People heart work is the best way to achieve success - let us help you

get it. our products are produced according to the strictest quality criteria. we are experts

in emulsifiers and stabilizers and we are happy to share our

expertise with you. let our pilot plants help you shorten

the step between idea and your new product.

heart work is the best way to succeed

- let us help you do

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Palsgaard A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 82direct@palsgaard.dkwww.palsgaard.com

As a dedicated supplier of ingredients to the ice cream industry, Palsgaard offers extensive technical support covering all aspects of formulating new products and optimising recipes and processes. And we're always ready to help, no matter where in the world you production is located.

To learn more about the benefits of our integrated emulsi-fiers and stabilizers and how we can help you implement them in your recipes, please visit www.palsgaard.com to find your local Palsgaard office.

Sharpen your recipes with Palsgaard

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