Danisco Invests in New Ice-Cream Optimising Freezing Technology
The new production equipment, designed specifically for pilot production, freezes the ice cream to minus 12-15ºC compared with traditional freezing equipment, which only provides freezing temperatures of around minus 7ºC.
18/03/08 As the first ingredients supplier, Danisco has invested in a new low-temperature freezing technology for use in ice-cream production. The technology ensures a finer structure, better mouthfeel and creamier texture in ice cream than previously possible.
’We’re very pleased that we can now offer our customers an optimised solution for the development of new types of ice cream. With this investment we can accommodate our customers’ demands and needs, which are becoming increasingly specific as a natural consequence of consumers’ growing awareness of quality food,’ says Finn Hjort Christensen, Group Manager, Ice Cream Application, Danisco Brabrand.
The new production equipment, designed specifically for pilot production, freezes the ice cream to minus 12-15ºC compared with traditional freezing equipment, which only provides freezing temperatures of around minus 7ºC. The lower temperature optimises the air distribution in the ice cream and ensures smaller ice crystals, resulting in a better and smoother texture. This is due to a finer micro structure achieved during the colder freezing process.
The investment is an example of how, through constant monitoring of market trends, Danisco stays at the forefront of customers’ ever changing and challenging demands.
The new freezing equipment is located in Danisco’s testing laboratory in Brabrand and is mainly used for making low-fat ice cream where it is difficult to obtain the same structure as in ice cream with a higher fat content.
