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New artisan ice cream emulsifier boosts quality without heat, Danisco

June 4th, 2011

A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.

Made with cold-soluble, vegetable-derived components, the company said Cremodan 500 Coldline Emulsifier & Stabiliser System is the outcome of a targeted project that aimed to overcome artisan process challenges such as low creaminess, poor flavour release, fluctuating quality and high costs.

Challenges

Most emulsifiers and stabilisers used in ice cream production have little or no functionality without proper heat treatment, Torben Vilsgaard a spokesperson for the company told DairyReporter.com.

“Therefore finding a matrix that keeps monoglycerides in the active alfa-crystal form that allows for usage in a cold processing was a challenge,” he added.

Taste

According to Vilsgaard, one of the improvements the ingredient offers is taste, delivering a “fresh and clean” mouthfeel with “an excellent flavour release”.

“This is a crucial quality trait of the artisanal produced ice cream, where the high quality ice cream needs to present the detailed and delicate flavour profiles,” he said.

Low dosage

In addition, Vilsgaard said the ingredient can be added at a low dosage, making the formulation process more flexible and cutting costs for manufacturers.

“The Cremodan 500 Coldlineis made using a new process, where the functional ingredients are optimised and selected to give a tailored functionality where synergies between the ingredients are exploited,” said Vilsgaard.

The company said the new ingredient can be used for small-scale and industrial artisan production and is suitable for ice cream mixes or ice cream powders.

Designed for the European market, the new ingredient is a development of Danisco’s existing Cremodan 100 Coldline.

Source: Confectionary News

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