0 min.
Figure 3. Finish on a chocolate dipped extruded ice cream which has not been “clean-cut” after the extruder. 80 min.
CREMODAN® ShapePro
Standard emulsifier/ stabiliser system
Figure 1. Shape stability
Figure 2. Meltdown resistance
more improves the meltdown resistance significantly (figure 2). Both of these properties mean that CREMODAN® ShapePro is very suitable for extruded ice cream where good form-stability is important for the visual quality of the products. An ice cream with good extrusion properties should not only have good formstability and high melting resistance, but the ice cream should also appear dry when it comes out of the extrusion heads in order not to freeze on the stainlesssteel plates that they are placed on during the hardening process. If the ice cream is wet when it exits the extruder head, it
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will also be difficult to get a “clean-cut” when the ice cream is cut into individual products after the extruder head. A product that is not “clean-cut” will not only appear poor, but can also give problems later in the process, for example when products are dipped in chocolate. An extruded ice cream product that is not “clean-cut” can typically have problems with formation of pin-holes when dipped in chocolate (see figure 3). Pin-holes in the chocolate coating are caused by ice cream penetrating the chocolate coating just after the dipping process, which can give rise to further product waste (products out or off spec).
Functional systems (emulsifier/stabilizer blends and stabilizer systems) for ice cream and frozen dessert applications from DuPont™ Danisco® range are generally known under the brand name CREMODAN®. CREMODAN® ShapePro is an integrated product. Unlike physical blends of emulsifiers/stabilisers, integrated emulsifiers/stabilisers consist of freeflowing beads which do not tend to create lumps when added to water. This is because hydration of the stabiliser part in the ice cream mix is easier since the stabiliser component is initially less accessible to the aqueous phase. The stabiliser part will first be released totally into the mix when it is heated to above 60-65°C and the emulsifier starts to melt. In this way, more consistent ice cream production and quality can be achieved. The advantages of using CREMODAN® Emulsifier & Stabiliser Systems in ice cream production: • Ideal for continuous, automatic production • Uniform quality • High bacteriological standard • Direct addition without dry mixing, for instance with sugar • Increased effect of some of the components • Cold dispersible, allowing addition at any convenient stage during processing • Good dispersion, no lump formation • Reduced dust problems • Easy to handle • Single component system. Further information: www.danisco.com ■
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