Palsgaard’s solution counters rising milk prices for ice cream makers

Palsgaard said it has developed an emulsifier-stabiliser ingredient solution that reduces the need for milk solids and derivatives that have undergone a tremendous price increase in recent months.

The Danish company said its Palsgaard IceTriple system allows for a 20 to 25 percent reduction in total milk solid content in a standard ice-cream, depending on the recipe and processing conditions. The solution will help to maintain the ice cream’s creaminess, ability to withstand heat shock, and melting resistance, the company said.

The system is made up of a combination of emulsifiers and stabilisers based on proplylene glycol esters of fatty acids (PGMS), mono-diglycerides and hydrollodoids. The exact combination can be adjusted according to local and individual customer needs.