Page 42 - Ameft Journal 2021-III

I IN N G GR R E ED DI IE E N NT TS S Achieve perfect melting resistance in ice cream with Palsgaard emulsifiers and stabilizers Melting resistance makes the difference Bringing good things together since 1919, Palsgaard offers a variety of integrated emulsifier and stabilizer systems, custom-designed for use in extruded ice creams. Palsgaard helps in delivering the delicious, creamy and heat-shock stable ice cream to meet ice cream manufacturer’s customer demands, believes that the right melting resistance is decided by the customers. “Melting resistance is usually one of the first things our customers want to talk about. It’s extremely important because it’s so visual and so obvious to consumers. When little Peter is eating his ice cream, if he’s taking his time, suddenly he’ll find that half of it is on the floor,” says Claus Prior Hansen, Ap- plication Manager, Ice cream & Dairy, at Palsgaard. So what’s the ideal melting resis- tance? “There are as many views on 42 AMEFT 3 2021 that as there are producers and con- sumers. I can visit one customer who wants a product that will stand on the table for an hour and a half and keep its shape. And right next door to them, there’s another who wants something that starts to melt in ten or fifteen minutes, because if it doesn’t, it won’t look like ice cream. It’s all in the eye of the beholder. We don’t set the goal – the customer does,andit’suptoustofindawayto achieve it,” Claus says. He adds that the application is also a major consideration. “If it’s a single- serving product, like a cone or a sand- wich, it needs to have relatively strong melting resistance, because it’s going to be held in someone’s hand. Where- as, products that are sold in larger vol- umes – family-size buckets for example – don’t necessarily need such strong resistance.” Role of emulsifiers in controlling melting profile With right ingredients, one can help regulate the melting properties of ice cream. Emulsifiers place themselves in the layer between fat and water, displacing the protein on the fat glob- ules and reducing surface tension. As well as benefits like improving mouth- feel, this affects the stability of the ice cream, and the speed at which it melts. Palsgaard’s emulsifier solutions in- clude the Palsgaard® ExtruIce range for extruded ice creams – typically single- serving products like cones that need a stronger emulsifier. Meanwhile, the Palsgaard® MouldIce range is perfect for moulded ice creams, which tend to require a less powerful melting resis- tance. Claus works with customers to achieve exactly the right emulsifier- (Source: Palsgaard) www.ameftft.com