Although stabilizers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer experience.
The main functions of the stabilizer, therefore, are to control the formation of ice crystals and to prevent flavour and colour from being sucked out of the product during consumption.
Each type of stabilizer has a different impact on the product, requiring great skill to manage the correct blend of stabilizers. Palsgaard has over 55 years of experience with stabilizer blends for ice lollies, offering unrivalled expertise to enable you to achieve the very best results.
Our experienced, 'heart working' application teams are here to help you determine the exact stabilizer combination you need, creating new formulations either on location in 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® WaterIce and Palsgaard® FruitIce series.
Check out our video explaining how we work with ice cream producers around the world
Please fill in the contact form below, so that we can arrange for a Palsgaard representative from your region to contact you.