Producing extruded ice cream with high overrun is a good cost-saving strategy – but not if it comes at the expense of the quality consumers require. Sensory attributes such as creaminess and smoothness as well as resistance to shrinkage must not be compromised. With its introduction of Palsgaard ExtruIce 258 emulsifier/stabilizer system, Palsgaard A/S demonstrates that selection of the right emulsifiers and stabilizers makes it possible to manufacture ice cream with high overrun while maintaining good quality and reducing raw material costs.
Palsgaard ExtruIce 258 is a new integrated mixture of emulsifiers and stabilizers designed to ensure good quality as well as high overruns by:
- Facilitating the incorporation of higher amounts of air into the mix that will maintain good sensory qualities during high and stable overruns.
- Providing and maintaining a uniform creamy and rich texture by preventing the formation of coarse ice crystals.
- Providing dryness on extrusion and excellent stand-up and meltdown properties.
- Protecting ice cream against damage from heat shock when exposed to fluctuating temperatures during distribution and storage.
In Palsgaard ExtruIce 258, mono- and diglycerides of fatty acids commonly used as emulsifiers in ice cream are further esterified with more hydrophilic lactic acid esters that are not commonly used in ice cream production. Lactic acid esters have been found to have a great influence on foam stability and texture when used in combination with mono- and diglycerides, a capability that is very useful in the production of ice cream with high overrun.
Also in Palsgaard ExtruIce 258, guar gum, one of the most commonly used stabilizers in ice cream, has been replaced with tara gum. Tara gum increases mix viscosity; improves whipping properties, texture and melting resistance; prevents ice crystal growth (during storage); and regulates sensory properties – but at a lower cost.
Palsgaard A/S, headquartered in Juelsminde, Denmark, is a specialist in manufacturing emulsifiers, stabilizers and other specialized ingredients for application in the bakery, dairy, chocolate, ice cream, margarine, and fine food sectors. With pilot plants within these areas, Palsgaard goes beyond simply supplying ingredients by offering comprehensive customer support, making the step between initial ideas and production as small as possible. The company manufactures its products to HACCP principles and is ISO 9001, ISO 22000/FSSC22000 certified. In addition, Palsgaard focuses on Corporate Social Responsibility and is a member of the RSPO, GreenPalm, Sedex and UN Global Compact. For more information, visit www.palsgaard.com.