New system keeps quality in overrun ice cream

by Jeff Gelski
Share This:

MORRIS PLAINS, N.J. – Palsgaard, Inc. has introduced Extrulce 258, a system designed to allow for the manufacture of ice cream with high overrun while maintaining quality and reducing raw material costs. Overrun involves the amount of air in ice cream.

Extrulce 258, an integrated mixture of emulsifiers and stabilizers, facilitates the incorporation of more air into the mix while maintaining good sensory qualities during high and stable overruns, according to Palsgaard, Morris Plains. It provides and maintains a uniform creamy and rich texture by keeping coarse ice crystals from forming, provides dryness on extrusion and stand-up and meltdown properties, and it protects ice cream against damage from heat shock when exposed to fluctuating temperatures during distribution and storage.

In Extrulce 258, tara gum replaces guar gum, which has risen in price over the past year. Tara gum increases mix viscosity; improves whipping properties, texture and melting resistance; prevents ice crystal growth during storage; and regulates sensory properties.

Palsgaard also has introduced IceTriple 102, a new version of the company’s IceTriple concept that has lower guar gum content. It is an integrated system of emulsifiers and stabilizers. IceTriple 102 adds a smooth and creamy sensation to ice cream, provides heat shock stability and delivers a slow melting rate, according to Palsgaard.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.