There are many standard solutions for extruded ice creams. But at Palsgaard, we prefer to use our more than 55 years of experience in creating ice cream and dairy recipes to start with your real needs and work out new ways to meet them. Together, we can create tailor-made recipes to fit your local sensory preferences and production conditions.
The use of extrusion technology to produce ice creams 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. We are experts in this field.
Palsgaard's ExtruIce series include a wide range of highly functional emulsifier and stabilizer systems, all ensuring a very slow meltdown of the ice cream. The range includes products designed for premium ice cream, lean label ice cream as well as standard, diabetic and soft ice cream.
By applying extrusion technology, "funny face" and multi-layer product types can successfully be introduced into the range of water ice. Moreover, by incorporating air into the product, the water ice becomes smoother and creamier.
Our experienced application teams are ready to help you determine the exact emulsifier and stabilizer combination you need to produce extruded ice creams with the qualities your customers demand. They'll work closely with you to create new formulations, either on location at your own production facilities, or at our well-equipped application centers in Denmark, Singapore, China and Mexico.
Please contact our local office in Shanghai to order product profiles, recipe suggestions and samples of our Palsgaard® ExtruIce series.
Check out our video explaining how we work with ice cream producers around the world
Please don't hesitate to contact us if you would like to know more about how the right combination of emulsifiers, stabilizers and know-how will help you beat the heat shock effect.