Palsgaard’s new emulsifier/stabilizer for extruded ice cream allows for high overrun at lower cost
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.