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What’s New?

Dec-2013: CT-radically NEW Technology

nouCryovac® CT films vs Conventional Shrink films

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May-2010: Palsgaard® AMP 4448

Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and ..?

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Stabilizers and emulsifiers for ice cream

Palsgaard A/S offers emulsifiers and mixtures of emulsifiers and stabilizers for any type of frozen dessert like ice cream or standard low-fat products, water-based ice cream, sherbet or sorbet.
The main effects of emulsifiers / stabilizers in ice cream production:
- Facilitates air into the mix giving a high and stable growth in volume
- Prevents ice crystal formation giving a uniform texture without agglomeration
- Provides slow melting ice
- Protects against inconvenience caused by ice thermal shock during distribution and transport.
Standard ice cream
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Palsgaard products have applications in many types of ice cream: family packs, cups and cones, mousse, low-calorie ice cream.

Ice cream premium
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This type of ice cream is characterized by creamy aspect, fine texture without noticeable ice crystals.

Sorbet and sherbet
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With Palsgaard products these types of products can be obtained with a cool and creamy ice cream texture.

Water-based ice cream
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The main function of Stabilizer in this application is to control ice cream crystal formation and maintenance of color and flavor.

Extruded ice cream water based
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This technology offers the possibility of some interesting forms of ice. By incorporating air into product, the texture becomes creamier.

Frozen mousse
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Ingredients used in manufacturing are the same as for ice cream, emulsifier/stabilizer differentiates. Because it is a product that is served at 50C, the main function of ingredients, is to maintain the aerated structure.