of integrated blends. The new production lines imply state-of-the-art spray-cooling facilities.
This means that Palsgaard produces the highest quality in integrated products and has thereby raised the general level of powder quality in the market.
The design of the Palsgaard spray-cooling tower ensures an improved physical stability of the final emulsifier powders. Due to the fact, that both the particle size and shape are very uniform, the Dairy and Ice Cream industries will experience an easy-to-handle, free flowing, integrated product when supplied by Palsgaard.
Palsgaard’s new spray-cooling facilities enable Palsgaard to produce integrated blends with the highest level of unsaturated monoglycerides. The new integrated blends fulfil requirements in particular as regards to better creaminess and extreme melting resistance in the final ice cream product.
Melt Down Resistance
Analysis have shown that a higher content of unsaturated monoglycerides results in ice cream with higher fractions of extractable fat. The amount of extractable fat gives an indication of how much of the total fat in the ice cream that has been destabilised (agglomerated), i.e. fat that is not totally covered by proteins or emulsifiers. The higher proportion of extractable fat, the more form stable and melt down resistant is the ice cream.
By increasing the level of unsaturated monoglycerides in ice cream, the relative presence of smaller air bubbles will increase. This results in ice cream with an improved creaminess and better melting resistance.
Texture and Mouth Feel
Even though the level of unsaturated monoglycerides is increased for improved melt down properties, it does not have to compromise sensory properties. The total composition of the emulsifier and stabilizer can be balanced to give the texture and the mouth feel desired.