Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream
July 5, 2012
Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.
Click here to read the white paper from Palsgaard on emulsifiers and stabilizers in ice cream.