we are

e x p e r t s in
e m u l s i f i e r s and
stabilizers for bakery,
confectionery, dairy, ice cream,
margarine and fine foods - and we
happy to share our expertise. our
are

company values can be defined

in just three words : loyalty, responsibility and
commitment. we aim to be the preferred partner
and supplier of quality products, application service and know-
how to regional and m u l t i - n a t i o n a l food companies. to Palsgaard
l o y a l t y means that we act as a reliable and honourable business
partner for our customers. we treat information confidentially and know
how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y
means caring about the environment and being aware of our corporate
social responsibility; we have a goal to be CO 2 neutral by 2020 and
are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t
means we are dedicated to getting the best results for our customers
products - to the benefit of their customers. we care about our
employees and have a declared aim that Palsgaard must be
a pleasant place to work. Palsgaard we know that our
most important resource is the k n o w - h o w and d e d i c a t i o n
found in our employees. Heart we are committed to
getting the best results with our products in our pilot plants
and in your facilities. Working at Palsgaard we
dont sell standard solutions - we start with your needs.
People
Palsgaard - Heart Working heart work is
the best way to achieve success - let us help you
get it. our products are produced according to the
strictest quality criteria. we are experts
in emulsifiers and stabilizers
and we are happy to share our
expertise with you. let our
pilot plants help you shorten
the step between idea
and your new product.
heart work is the best
way to succeed
- let us help
you do
so.

Emulsifiers and stabilizers for ice cream

Ice cream is the most popular dairy dessert all over the world. However, consumer preferences in
creaminess, flavour release, mouthfeel, etc. differ. A high level of market knowledge and product
development is therefore required to meet the consumers expectations.

Industrial production of ice cream requires high quality raw materials, combined with innovative and
well-balanced recipes as well as controlled processing.

To help you meet the market requirements, our highly skilled and experienced ice cream technicians are
committed to providing you with only the best solutions. We keep track of new product developments as
well as production processes through our network of subsidiaries and partners all over the world.

We help you to solve technical problems and develop products that precisely meet your customers
expectations. With pilot plants in Denmark, China, Mexico and Singapore, it is possible to test your
products prior to large-scale production.
Product development anchored
in the consumers desires

Palsgaard emulsifier and stabilizer programme

Emulsifiers and stabilizers merely make up emulsifiers have a crucial impact on advanced spray crystallization process,
minor parts of the ice cream, however, they the sensory characteristics of the final transforms the product into a uniform,
have a significant impact on the quality of ice cream product. In addition, melting free-flowing powder.
the final products. resistance and storage stability are
influenced by the emulsifiers. Palsgaard
To obtain a high-quality ice cream, assists you to select and combine the
it is important to control carefully the emulsifiers, resulting in the final ice cream
quality of the emulsifiers and stabilizers required by the consumer.
quality of the raw materials Dry mix of emulsifier Palsgaard integrated
and stabilizer emulsifier and stabilizer
composition of the recipe Stabilizers blend

manufacturing procedure The stabilizers influence the formation

distribution and storage conditions and growth of ice crystals. Moreover, the Compared to plain dry blends,
combination of stabilizers determines the the advantages of Palsgaards
Whether you prefer pure emulsifiers sensory profile of the ice cream, helping you integrated products are primarily
or integrated blends of emulsifiers and meet the exact demands of the consumer. correct proportionate dosage of
stabilizers, Palsgaard offers you a broad emulsifiers and stabilizers
range of products. Integrated emulsifiers and stabilizers free-flowing, uniform powder
Palsgaard offers ready-mixed emulsifiers dust-free handling
Emulsifiers and stabilizers as unique integrated dispersibility at low temperatures
Palsgaard offers the full range of products. The suspension of stabilizers no pre-mixing with other dry ingredients
emulsifiers applied in ice cream. The in the melted emulsifiers, followed by an required before addition to the ice cream mix
Applications and benefits of
Palsgaard integrated products

Standard ice cream Premium ice cream

Palsgaard offers a range of integrated Premium ice cream is characterized

emulsifiers and stabilizers for use in by a very creamy and rich texture and
moulded products such as mouthfeel. These properties are obtained
family packs by optimizing the ingredients as well as the
stick ice cream emulsifier/stabilizer system.
cups and cones
soft serve ice cream Palsgaards integrated emulsifiers
soft scoop ice cream and stabilizers improve the
creamy mouthfeel
The integrated emulsifier/stabilizer smooth texture
composition can be optimized to rich body
meet the requirements of shape retention
mouthfeel meltdown properties
texture and body heat shock and storage stability
stand-up properties
meltdown properties
heat shock and storage stability
Ice cream with improved meltdown resistance Evaluation of meltdown

High-tech spray-cooling facilities enable Palsgaard to offer integrated % melted ice cream

blends of emulsifiers and stabilizers with improved functionalities: 60

controlled churning-out during freezing and aeration 50 Standard product

improved surface dryness on extrusion

40
excellent stand-up properties
texture and mouthfeel as desired 30

excellent meltdown properties 20

excellent heat shock resistance 10 Product with
improved meltdown

0 15 30 45 60 75 90
Minutes

Low-calorie ice cream Extruded ice cream

The use of extrusion technology to produce

novelties such as funny face ice cream,
cones with decorated tops or multi-layered
desserts requires emulsifier/stabilizer
systems designed to improve the stand-up
and meltdown properties of the ice cream.

Palsgaards integrated emulsifiers/

stabilizers improve the
dryness of the surface,
Within this segment both low-fat and when leaving the freezer
low-sugar products are found. By using shape retention
the right blends of emulsifiers and mouthfeel
stabilizers, these products can be texture and body
almost as creamy and full-bodied as meltdown resistance
a traditional ice cream. heat shock and storage stability

In low-calorie ice cream, Palsgaards

emulsifier/stabilizer systems improve the
body and texture
mouthfeel
meltdown properties
heat shock and storage stability
Ice lollies Extruded water ice Sorbet and sherbet

The main functions of the stabilizer are to Textures from refreshing, short and
control the formation of ice crystals and crystalline to creamy and smooth can be
prevent flavour and colour from being obtained.
sucked out during consumption.
By choosing the right blend of Palsgaards
Palsgaards stabilizers ensure the emulsifiers and stabilizers, the texture and
formation of small ice crystals mouthfeel can be modified according to the
controlled flavour/colour rele ase consumer's requirements.
high stability even at a very low pH
control of ice crystal growth The emulsifiers/stabilizers
By applying extrusion technology, the determine the
funny face and multi-layer product types mouthfeel
can be introduced into the range of water texture and body
ice. Moreover, by incorporating air into the meltdown properties
product, the water ice becomes smoother
and creamier.

Palsgaards emulsifier and stabilizer

blends improve the
form stability
meltdown properties
mouthfeel
texture and body
Chocolate coating Mousse frozen

The same equipment used with ice cream

is also used in the production of mousse,
although the composition of the emulsifier
and stabilizer blends is completely
different. As frozen mousse is thawed and
served at temperatures of around 5C, the
main function of the blends is to maintain
the foam structure at room temperature.

Palsgaards emulsifier and

stabilizer blends improve the
Palsgaard PGPR is an emulsifier binding freeze/thaw stability
the water which migrates from the ice shape retention of
cream into the chocolate during enrobing, the mousse after thawing
ensuring that the viscosity of the coating mouthfeel
remains stable during the process. texture and body

Palsgaard PGPR improves the

flow properties
formation of even layers of
coating on the ice cream
adhesion of the coating
to the ice cream
Palsgaard quality products
Palsgaard manufactures emulsifiers, stabilizers and other ingredients for the bakery,
chocolate, confectionery, dairy, ice cream, fine foods and margarine industries.

Palsgaard and IceTriple are registred trademarks of Palsgaard A/S. Layout: Aakjaers, Nov. 2005/Palsgaard October 2009. Print: Grafisk Forum, March 2010. Palsgaard A/S, October 2009. All rights reserved.
Palsgaard has been developing and manufacturing emulsifiers and stabilizer systems for
use in the dairy industry for more than 50 years. Our research and development company,
Nexus, was founded in 1949 and has taken out numerous patents for Palsgaard products.

Palsgaard produces ingredients in Denmark, China, the Netherlands and Mexico.

Palsgaard production facilities are modern and cost-effective, and the basis of our quality
products is the use of only the finest raw materials. To assure you a premium and safe
product, we manufacture according to HACCP principles. Among our quality assurance
documentation is ISO 9001 certification as well as GMP. Most Palsgaard products are
furthermore manufactured according to halal and kosher regulations.

Palsgaard offers both pure emulsifiers and ready-to-use mixes for specific applications. The
blends are processed either as pure dry blends or fully integrated compounds. For specific
applications, blends can be tailored as required.

Palsgaard A/S
DK-7130 Juelsminde, Denmark
Phone +45 76 82 76 82
Fax +45 76 82 76 83
[email protected]
www.palsgaard.com