Items Tagged with 'emulsifier for ice cream'

We often comment as to whether frozen desserts actually need emulsifiers or stabilizers. After all, for many years, some of the most notable ice creams have been produced completely without the use of any added stabilization.

Stabilizers and emulsifiers are "mighty mites" - with low use rates, they have a major influence(s) on the chemistry, physics and behavior of ice cream. But are they really necessary? It depends.

Palsgaard IceTriple 104 is a fully integrated mixture of special emulsifiers and stabilizers developed for use in all types of ice creams.

Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.