Danisco brings quality, stability to a cold processing tradition
September 27, 2011
Danisco has developed an innovative opportunity for manufacturers of artisan ice cream to produce superior products without pasteurization or homogenization. Cremodan 500 Coldline emulsifier and stabilizer system is specially designed to boost the quality of traditional, handmade ice cream.
Made with cold-soluble, vegetable-derived components, Cremodan 500 Coldline releases its full functionality without any need of heat treatment. The result is highly stable ice cream with outstanding freshness and flavor release."Most emulsifiers and stabilizers used in ice cream production have little or no functionality without proper heat treatment,” says Finn Madsen, principal scientist at Danisco who has driven the unique development.
“Our intense research has enabled us to identify the right raw materials and processes for an ingredient system that matches the crucial needs of the artisan ice cream industry.”The emulsifier and stabilizer system has flexibility for small-scale and industrial artisan production, being suitable for addition to ice cream mix or ice cream powder. The low dosage required ensures manufacturers an excellent cost in use.
The company also developed an online tool that gives food manufacturers rapid access to a healthier profile for their products.