With Palsgaard's emulsifiers and stabilizers, ice cream based on soy can deliver all the properties consumers expect from conventional ice cream: creaminess, good heat-shock stability and good melting resistance.
To achieve all the attributes of soy ice cream that will appeal to today's consumers, Palsgaard has developed Palsgaard® ExtruIce 252 and Palsgaard® ExtruIce 278.
Palsgaard has well-equipped application centres in Denmark, Singapore, Mexico and China that enable us to work on creating the right blends for any given market, taking soy ice quality, recipe, process conditions and sensory preferences into consideration. Our application centres are fully equipped with continuous ice cream pilot freezers, two-stage homogenizers and pasteurization units. So we're able to simulate every step of your production setup before you're ready to take things into full-scale production.
Palsgaard has an extensive library of recipes for soy ice - and we gladly share them with you.These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.
For advice on how to tailor the recipes to fit your needs, and to order samples of our emulsifiers and stbilizers for soy ice, please contact our office in Shanghai.
Check out our video explaining how we work with soy producers around the world
Please fill in the contact form below so that a representative from Palsgaard China will be able to contact you.