frozen desserts
Both industrial and artisanal ice cream makers offer a diverse array of products. At Lasenor, we have a wide selection of products perfect for different ice cream applications. Our expertise and years of experience in both the production process and sourcing of raw materials have allowed us to develop top-quality products. We offer a variety of solutions, including the SWISSGUM® F functional systems, specialized emulsifiers for ice cream, the VEROL® range, and clean label and organic options like SWISSGUM® BIO and SWISSGUM® B.
In the frozen desserts category, the products with the highest demand for overrun are ice cream and milk ice. These products require a functional stabilizing system that includes a lipophilic part to stabilize the fat and a hydrophilic part to stabilize the water phase. This involves carefully selecting emulsifiers and hydrocolloids to improve texture and achieve the desired overrun.
Our stabilizing systems for ice cream and milk from Lasenor are designed to:
- Improve texture and mouthfeel.
- Control ice crystals.
- Optimize the extrusion.
- Facilitate the desired overrun.
- Improve shape retention.
- Extend shelf-life.
- Optimize heat-shock resistance.
Sorbet and water ice are fruit-based treats that typically do not contain fat or milk solids. Sorbets are made with air incorporated during the freezing process, while water ice is a non-aerated product, usually molded and served on sticks.
The desired texture and structure of sorbet vary depending on the geographic location where it is sold. For instance, in some countries, sorbet must be as creamy as ice cream, while in others, fruit ice should be cold and refreshing.
The use of Lasenor functional systems and emulsifiers can enhance the production of sorbet and water ice in the following ways:
- Prevention of large ice crystal formation.
- Increased flavor release.
- Achieving the ideal consistency and volume for sorbet.
- Improved resistance to abrupt temperature changes.
- Enhanced texture, whether you prefer a creamy, fruity, or refreshing taste.
Soft serve ice cream is categorized into two types: powdered (for cold applications) and liquid (UHT treated). The shelf-life of soft serve ice cream is short, so it is consumed immediately after production from soft ice machines.
As a producer, there are several challenges to overcome:
- to improve texture and creaminess.
- to optimize the extrusion.
- to use cold soluble ingredients (for cold processes).
- to avoid separation in liquid UHT mixes.
Artisanal Ice cream is primarily available for purchase at ice cream parlors. Depending on the machinery used, artisanal ice creams can be hot or cold-produced. Lasenor offers different functional systems for both methods that:
- Enhance body and texture.
- Optimize heat-shock stability.
- Improve melting properties.
- Make it easy to use.
When it comes to ice cream, toppings are typically used for decoration while sauces are mixed into the ice cream itself. The texture and recommended stabilizing systems depend on the final use and pH level of the product. For example, fruit-based toppings and sauces require different stabilizing systems than pH-neutral products such as chocolate, toffee, and caramel.
The key requirements for a topping are:
- Low to medium viscosity to use for needle injection.
- Fast gelling on the product’s surface.
- Short and shiny texture.
- Avoid the formation of big ice crystals during shelf-life.
- Prolonged melt-down behavior.
Ripple sauces are usually thicker than toppings. The key requirements for them are:
- Medium to high viscosity.
- Long texture.
- Avoid big ice crystals.
- Reduced color migration into the ice cream mass.
