PALSGAARD A/S is now introducing the "Easy Dispersible Series" of fully integrated emulsifier-stabilizer systems with significantly improved dispersability.
Managing the addition and mixing of emulsifiers and stabilizers to an ice cream mix is crucial if the full effect of the ingredients is to be obtained. Insufficient agitation of the mix during the addition of traditional emulsifier-stabilizer blends may lead to an inhomogeneous distribution, causing ice cream failures such as fast melt-down or reduced creaminess.
The new self-dispersing emulsifier-stabilizer, PALSGAARD® ED Series, minimises these risks.
The Effect of Emulsifiers and Stabilizers on Ice Cream
Emulsifiers and stabilizers are present in ice cream and other types of frozen desserts at very low dosages, typically around 0.5%. The most commonly-used emulsifier type is a standard mono-diglyceride based on vegetable fat sources, but lecithin and polysorbates are also frequently applied, depending on the product requirements and local legislation. Stabilizers are typically used in a combination of two or more, and may be sourced from a vast group of hydrocolloids deriving from seaweeds (carrageen and alginate) and plants (locust bean gum, guar, CMC), but can also be microbiologically produced, such as xanthan gum.
The emulsifier locates at the interface between the fat and the serum phase in the emulsion during pasteurisation and homogenisation. During the ageing time of the ice cream emulsion, the emulsifier helps to desorb the milk proteins from the fat globule surface, leaving the fat exposed and subject to mechanical destabilisation in the cylinder of the ice cream freezer during aeration and freezing.
The hydrocolloids are active in the water phase during cooling and ageing, and will influence the heat-shock stability of the final ice cream when undergoing temperature fluctuations. The hydrocolloids help to minimise the risk of ice crystal growth upon re-freezing of melted water following a temperature increase during distribution or storage. Furthermore, the composition of the various hydrocolloids, together with the right choice of emulsifier, will determine the organoleptic characteristics of the ice cream as well as its resistance to melting.
Emulsifiers and hydrocolloids are manufactured as compounds and are offered as complete solutions. They come as simple dry blends or as fully integrated blends.
The Ice Cream Process
Ice cream is produced in various ways. With most industrially-produced ice cream, the process may be divided into a few main steps: mixing/standardisation - heating - homogenisation - pasteurisation - cooling - ageing - freezing/aeration. To obtain the full effect from the emulsifier-stabilizer system, the method used to add the ingredients to the ice cream mix is crucial. Simple dry-mixed emulsifier-stabilizer blends should preferably be dry mixed with 3 - 5 parts of, for example, sugar prior to being added to the milk. This eases the dispersion and minimises the risk of lump formation, which could later result in problems with blocked filters or inferior ice cream quality.
The fully-integrated systems in the PALSGAARD® ED Series make it possible to add the blends directly to the milk at any temperature prior to pasteurisation, without the need to pre-mix with sugar.
Advantages of the PALSGAARD® ED Series
In manufacturing environments where less than optimal mixing is possible (e.g. slow or no agitation), the ability of the emulsifier-stabilizer blend to disperse in the milk becomes a key issue for ensuring the high and uniform quality of the end product.
Dry-blended solutions, even when pre-blended with sugar, risk loosing effect due to lump formation. Integrated blends show a tendency to float on the top, leading to an inhomogeneous distribution of the emulsifiers and stabilizers in the mix. In some instances filters are placed before the final pasteurisation temperature is reached, presenting the problem of un-dissolved ingredients becoming caught in these filters.
PALSGAARD® ED Series of fully-integrated emulsifier-stabilizer compounds now offers a solution in which the aforementioned potential risks of loss of functionality are brought to an absolute minimum. Each product in the PALSGAARD® ED Series is easily dispersed in water or milk even without stirring, although a minimum of agitation should preferably be applied.
The PALSGAARD® ED Series is based on mono-diglycerides and various hydrocolloid compositions, which makes them especially suitable for extruded ice cream and low fat formulations. An ice cream produced using a product from the PALSGAARD® ED Series is characterised by superior melting resistance, very high creaminess, heat shock resistance and a fresh-eating profile. But first and foremost, the PALSGAARD® ED Series eliminates any potential risks of product loss or inferior ice cream quality due to poor dispersability of the functional ingredients.
The well-known advantages of integrated blends are of course also fully relevant to the PALSGAARD® ED Series:
* No risk of de-blending
* Direct addition to water or milk
* No dust formation during handling
The PALSGAARD® ED Series offers an all-in-one solution to the demands of the ice cream industry for an emulsifier-stabilizer system:
* Easy to handle
* Consistent high quality and performance
* Optional customized solutions
No two ice creams in the world are completely identical. Legal requirements and local consumer expectations with respect to taste and mouth feel differ from country to country. The PALSGAARD® ED Series is available in a number of different compositions, but in case customisation should be necessary, PALSGAARD’s highly-skilled ice cream technicians will assist in co-developing and implementing the chosen solution at the customer’s site.