Ingredients
Be A Smooth Operator:
Dispersible Blend for Simpler Ice Cream Mixing
Blends of emulsifiers and
stabilisers perform vital
functions in ice cream
production to ensure a
satisfying eating
experience. Traditional dry
blends, however, have
several process-related
drawbacks, which are
resolved thanks to a
new integrated blend
that disperses readily
in solution.
by Sim Theng Theng
Photographs showing the
difference between a conventional
dry mix of emulsifier and
stabiliser (below left) and
Palsgaard’s integrated emulsifier-
stabiliser blend (below right).
54 FOOD & BEVERAGE ASIA AUGUST/SEPTEMBER 2006
I
N RECENT years, premium ice creams have gained great popularity among
consumers who now demand and appreciate products with better meltdown
properties, superior body and texture as well as reduced shrinkage. For
obvious reasons, consumers find fast melting ice cream the least desirable
especially when the product has been through repeated freezing and thawing
processes – also known as heat shock. A smooth, creamy, homogenous and fairly
firm texture is ideal compared to crumbly, gummy, sandy and coarse ice cream
products.
For manufacturers, shrinkage is a serious problem that inevitably results in
economic losses. One major cause of shrinkage is the change of atmospheric
pressure during transportation from one altitude to another. Other causes include
high overrun, small ice crystals, heat shock and small air cells.
The role of hydrocolloids and emulsifiers in ice cream
Hydrocolloids are class of water-binding ingredients with the ability to hold
large amounts of water by thickening or gelling, and in so doing retard the growth
of ice and lactose crystals. They are also used as a means of developing viscosity
thereby stabilising the ice cream mix to prevent ‘wheying off’. In addition, hydrocolloids
help to prevent shrinkage and to produce smoothness in the ice cream.
The main purpose of ice cream emulsification is to reduce the interfacial
tension between two immiscible phases (oil-in-water). Decreasing the fat/water
interfacial tension in the mix helps to desorb the milk protein from the fat globule
surface and reduces the stability of the fat globules resulting in partial fat
destabilisation during the aeration and freezing processes. The use of emulsifiers
also improves the mix whipping quality and increases resistance to shrinkage,
fast meltdown and development of a coarse and icy texture.
Blends of emulsifiers and stabilisers are developed to achieve an optimum
functionality that cannot be delivered by just a single ingredient. The most
commonly used emulsifiers are mono-diglycerides based on vegetable fat sources,
lecithin and polysorbates, depending on the product requirements and local
legislation. Stabilisers are used as combinations of two or more hydrocolloids
such as carrageenan, alginate, carboxymethylcellulose (CMC), guar gum, locust
bean gum and xanthan gum.
The problem with dry blends
Dry-blending emulsifier-stabiliser systems are the most primitive mixing
system used. The disadvantages include loss
of functionality due to lumping even when the
mix is pre-blended with sugar as well as
wastage of raw material due to dust formation
during production. In addition, dry blended
solutions often disperse poorly in water or milk,
resulting in a longer production time. Today,
manufacturers are demanding high quality,
low-cost and easy-to-use emulsifier-stabiliser
blends that will improve the overall eating
qualities of the ice cream.
 Ingredients

A new dispersible mix

To address these needs and sidestep the problems
associated with dry blends, Palsgaard has recently
introduced a new “Easy Dispersible Series,” which
consists of a fully integrated emulsifier-stabiliser
system with excellent dispersibility. This newly
developed blend is based on mono-diglycerides and
various compositions of hydrocolloids suitable for low-
fat and extruded ice cream.
In the Asia-Pacific, the “Easy Dispersible Series”
has been used in the production of both dairy and
vegetable fat-based ice creams. This product is easily
dispersed in water or milk even without stirring,
although minimum agitation is preferred.
The advantages in using the “Easy Dispersible
Series’ include:
a) Facilitating the incorporation of air into the mix, Figure 1: In an ice cream with 10% fat, Palsgaard ‘Easy
giving a high and stable overrun Dispersible Series’ has better meltdown properties as shown in the
Meltdown Curves (Palsgaard ED Series indicated by green curve).
b) Preventing the formation of coarse ice crystals,
giving a creamy and uniformed texture
c) Protecting ice cream from heat shock when exposed to
fluctuating temperatures during distribution and storage
d) Producing ice cream with excellent stand-up and meltdown
properties (see Figures 1 and 2 above and right)
The recommended dosage for the “Easy
Dispersible Series” is between 0.45% and 0.65%
depending on the fat content of the ice cream and
required viscosity. A sample recipe for ice cream using
the “Easy Dispersible Series” is given in the box below.
In short, the Palsgaard “Easy Dispersible Series”
offers an all-in-one solution that is self-dispersing and
an easy-to-use emulsifier/stabiliser system that
produces ice cream with consistent high quality and
performance.
Enquiry No: 021
Figure 2: Meltdown Test – Palsgaard ‘Easy Dispersible
Sim Theng Theng is Dairy Application Technologist Series’ (weigher on the right) shows less melted ice cream
at Palsgaard Asia-Pacific Pte Ltd. and good shape retention.

Ice Cream Preparation with Palsgaard “Easy Dispersible Series”

Recipe Process
• Add Palsgaard ‘Easy Dispersible Series’
Ingredients Percentage to water while stirring.
Water up to 100% • Add the remaining dry ingredients and glucose syrup.
Sugar 11.50% • Melt vegetable fat and add to the mix.
Skim Milk Powder 11.40% • Heat the mix to 65ûC to obtain complete dissolution.
• Homogenise at 140 bar.
Vegetable Fat 10.00%
• Pasteurise at 85ûC / 30 secs.
Glucose syrup 3.35% • Cool to 5ûC.
Palsgaard • Age the mix for a minimum of 4 hours.
‘Easy Dispersible Series’ 0.50% • Freeze.

FOOD & BEVERAGE ASIA AUGUST/SEPTEMBER 2006 55