New artisan ice cream emulsifier boosts quality without heat, 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 Coldline​ is 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.