By Palsgaard

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.