Danisco Introduces Emulsifier, Stabilizer System for Artisan Ice Cream
May 31, 2011
Danisco, New Century, Kan., developed an innovative opportunity for manufacturers of artisan ice cream to produce superior products without pasteurization or homogenization. Cremodan 500 Coldline Emulsifier & Stabilizer System is specially designed to boost the quality of traditional, handmade ice cream.
The solution is the outcome of a targeted development project to overcome the quality and storage stability challenges that arise from the lack of heat treatment and homogenization in artisan processes.
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.
Meeting crucial needs
“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. “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.”
Low cost in use
Cremodan 500 Coldline has ideal flexibility for small-scale and industrial artisan production, making it suitable for addition to ice cream mix or ice cream powder. The low dosage required ensures manufacturers an excellent cost in use.
For more information, contact Torben Vilsgaard, email@example.com or +45 8943 5468