Technical / White Paper

Stabilization of ice creams produced with a reduced level of saturated fat

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Palsgaard, and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-asia.com

Stabilization of ice creams produced with a reduced level of saturated fat

Reducing the amount of saturated fat in ice cream makes it a challenge to produce ice cream with a good structure and the desired eating quality. Choosing the right emulsifier can, however, help make it possible as presented in this study from emulsifier expert Palsgaard. 

Related resources from Palsgaard

Show more

Supplier info centre