In Extrulce 258, tara gum replaces guar gum, which has risen in price over the past year. Tara gum increases mix viscosity; improves whipping properties, texture and melting resistance; prevents ice crystal growth during storage; and regulates sensory properties.
Palsgaard also has introduced IceTriple 102, a new version of the company’s IceTriple concept that has lower guar gum content. It is an integrated system of emulsifiers and stabilizers. IceTriple 102 adds a smooth and creamy sensation to ice cream, provides heat shock stability and delivers a slow melting rate, according to Palsgaard.
