New Danisco system targets artisan ice cream
June 1, 2011
by Jeff Gelski
COPENHAGEN, DENMARK — Danisco has developed Cremodan 500 Coldline, an emulsifier and stabilizer system designed to boost the quality of traditional, hand-made ice cream. The system overcomes the quality and storage stability challenges that arise from the lack of heat treatment and homogenization in artisan processes, according to Copenhagen-based Danisco.
Made with cold-soluble, vegetable-derived components, Cremodan 500 Coldline releases its functionality without any need of heat treatment.
“Most emulsifiers and stabilizers used in ice cream production have little or no functionality without proper heat treatment,” said Finn Madsen, principal scientist at Danisco. “Our intense research has enabled us to identify the right raw materials and processes for an ingredient system that matches the crucial needs of the artisan ice cream industry.”