INGREDIENTS FOR

the Ice Cream Industry

INTRODUCTION

Ice cream with superb organoleptic properties is a matter of course when Danisco

has had a hand in the recipe. Using our detailed knowledge and understanding

of emulsifiers, stabilisers, flavours, sugar substitutes and fat replacers, we are

equipped to supply the best possible solutions for all types of ice cream and frozen

desserts.

Our top quality ingredients are accompanied by a high level of technical backup,

ensuring their smooth incorporation in manufacturing processes. Supported by

extensive application know-how, regional laboratory facilities and sales and pro-

duction companies in more than 30 countries, Danisco can provide the same

excellent standard of service to customers round the globe, always with the guar-

antee of total confidentiality.

I N T E G R AT E D E M U L S I F I E R A N D

S TA B I L I S E R S Y S T E M S F O R I C E C R E A M

CREMODAN® Emulsifier & Stabiliser Systems meet the needs of the many

different types of ice cream. Each product has been carefully developed to take

advantage of the components’ ability to improve creaminess, shape stability,

dryness, meltdown, texture, consistency, overrun control and heat shock resistance.

The fully integrated systems comprise stabiliser components which have been

integrated in the emulsifier phase, producing small emulsifier beads which

encapsulate the stabiliser components.

CREMODAN® blends are designed to satisfy particular customer needs. The

CREMODAN® SE 700 range, for example, is ideal for ice cream requiring im-

proved extrusion properties or for economy recipes, while the CREMODAN® 800

CREAMLINE range meets demands for extra creaminess.

S TA B I L I S E R B L E N D S F O R

S O R B E T A N D WAT E R I C E

The CREMODAN® range for sorbet and water ice consists

of a range of dry-blended products, each designed to

satisfy customer expectations regarding processing,

product texture and storage stability. Gelatine-free

CREMODAN® SORBETLINE is the preferred choice

when producing sorbets with a high overrun – even at

very low pH values.

 ®
A DVA N TA G E S O F C R E M O D A N Va n i l l a
In many cases, the use of blended products enables ice cream producers to reduce Drawing on vanilla beans from Madagascar,
the number of functional ingredients requiring storage and quality control and Indonesia, Tahiti and Mexico, we use advanced
minimise the risk of error when dosing. Manufacturers are then assured more extraction techniques to bring the true taste of
consistent product quality and a higher degree of product safety. vanilla to indulgent products, such as pre-
Additional advantages include: mium ice cream. In addition to these natural
• Several functional ingredients can be added in a single step extracts, the other products in our extensive
• High efficiency due to the correctly balanced components vanilla range are designed to give any kind of
• Full dispersion in cold-mix processes frozen dessert the specific vanilla taste
• Free-flowing properties required.
• Easy handling

• Low mix viscosity during mixing Fruit

• Elimination of dust during mix processing DANISCO NATUROME™ Extracts, natural,
• Prevention of lump formation during processing nature identical and freshly picked fruit fla-
• High bacteriological standards vours and PERFORMAROME Flavourings
• Synergy created by the interaction of stabiliser components provide a broad spectrum of fruity opportuni-
• Tailor-made for specific applications ties that can be tailor-made to each frozen des-

sert formulation.
S I N G L E E M U L S I F I E R S A N D S TA B I L I S E R S

As the world’s largest supplier of emulsifiers, Danisco also supplies a compre- Brown
hensive emulsifier assortment for the ice cream industry, including distilled Chocolate, coffee, nut, caramel, fudge, toffee,
monoglycerides and mono-diglycerides, along with a full range of stabilising butterscotch and other Danisco brown flavours
hydrocolloids. The hydrocolloid range comprises locust bean gum, guar gum, contribute an air of luxury to any recipe.
carrageenan, alginate and pectin. Our extensive knowledge of these individual

ingredients and how they interact with the other components in a recipe makes us Compounds
amply equipped to come up with the optimum solution to satisfy customer needs. For water ice and related products, we supply a

wide range of flavour compounds, containing

TA S T Y F L AVO U R I N G S W I T H G L O B A L A P P E A L fruit juices, flavours and stabilisers, either as a
Working in close co-operation with customers, our experienced flavour team uses specific fruit type, a mixture of various fruits or
advanced analysis equipment to tailor flavourings that satisfy individual customer even fruits combined with a vegetable taste.
requirements and provide the taste consumers prefer. This and our understanding Whether choosing a different stabiliser or
of global taste preferences and market trends are central to our flavour recom- emulsifier system or substituting various
mendations. ingredients with others, it is important to
In relation to ice cream, our core flavour expertise lies in vanilla, fruit and brown remember the effect this may have on a
flavourings and compounds for water ice. flavouring’s ability to give its best. We can help

adjust the flavouring to match alterations made

to a specific recipe or process, ensuring the

optimum taste in the final product.

S U G A R S U B S T I T U T E S A N D F AT R E P L A C E R S

Reduced calorie ice cream is produced by reducing fat and sugar content. But this

raises the need to compensate with other ingredients. The technical challenge

when making ice cream with a low fat or sugar content is to maintain a good

texture and taste.

Litesse®, a polydextrose bulking agent is ideal for calorie reduction, sugar

replacement and fat reduction in ice cream. As it is only partially metabolised,

just 1 kcal/g of the calories in Litesse® are absorbed. When used to replace sugar

and reduce fat content, this means it contributes a mere 25% of the calories of

sugar (4 kcal/g) and 11% of the calories of fat (9 kcal/g).

Fructofin® Fructose has a sweetening power around 1.7 times that of sucrose,

which means little more than half the amount is required to replace sucrose in ice

cream and frozen desserts. As fructose has the same nutritional value as sucrose (4

kcal/kg), this replacement will noticeably reduce the calorie content of the final

products. Fructose also offers the advantage of a greater depressing effect on the

freezing point than sucrose, making ice cream and frozen desserts softer and

easier to scoop straight from the freezer.

DECADES OF SERVICE

Danisco’s 75 years in the field have created a solid foundation of knowledge and

experience. Today we are the top technological partner for the global ice cream

industry.

Using our international research and development resources and applied research

centre for chemical, physical and sensory analysis, we work constantly to extend

our understanding of food products and the ingredients of which they comprise.

Our worldwide network of innovation centres backed by advanced pilot plant

facilities mean our expertise is always close at hand for food and beverage

manufacturers round the globe – providing highly qualified assistance for all joint

product development projects right up to the start of commercial production.

Customer visits, seminars and training courses are also central to our extensive

service range.

We strive to become our customers’ preferred supplier – not just of ingredients

but technical service and product development too.

APPLICATION PRODUCTS DESCRIPTION FUNCTIONS

Ice Cream and CREMODAN® CREAMLINE Emulsifier & Stabiliser Systems

Soft Serve CREMODAN® SE Emulsifier & Stabiliser Systems Facilitate air incorporation
DIMODAN® Distilled Monoglycerides Improve dryness on extrusion
GRINDSTED® MONO-DI Mono-diglycerides Improve melting resistance
CREMODAN® SUPER Mono-diglycerides Impart smooth body and texture
GRINDSTED® LBG Locust Bean Gum Increase resistance to shrinkage
GRINDSTED® Guar Guar Gum Retard ice crystal growth
GRINDSTED® Carrageenan Carrageenan Increase creaminesss
GRINDSTED® Alginate Sodium Alginate
Flavours Vanilla, fruit, chocolate, cream, caramel, nut, etc. Flavour profiling
Litesse® Polydextrose Bulking
Fructofin® Fructose Sweetening

Sorbet and Sherbet CREMODAN® SORBETLINE Stabiliser Systems

CREMODAN® SL Emulsifier & Stabiliser Systems
DIMODAN® Distilled Monoglycerides Facilitate air incorporation
GRINDSTED® MONO-DI Mono-diglycerides Retard ice crystal growth
CREMODAN® SUPER Mono-diglycerides Improve melting resistance
GRINDSTED® LBG Locust Bean Gum Impart smooth body and texture
GRINDSTED® Guar Guar Gum Increase resistance to shrinkage
GRINDSTED® Carrageenan Carrageenan
GRINDSTED® Pectin Pectin
GRINDSTED Alginate Sodium Alginate
Flavours Soft fruit, citrus, exotic, tropical, etc. Flavour profiling
Litesse® Polydextrose Bulking
Fructofin® Fructose Sweetening

Water Ice CREMODAN® DC Stabiliser Systems

GRINDSTED® LBG Locust Bean Gum Improve body and texture
GRINDSTED® Guar Guar Gum Bind colour
GRINDSTED® Pectin Pectin Improve melting resistance
GRINDSTED® Carrageenan Carrageenan Control ice crystal growth
GRINDSTED® Alginate Sodium Alginate
Flavours Soft fruit, citrus, exotic, tropical, etc. Flavour profiling
Litesse® Polydextrose Bulking
Fructofin® Fructose Sweetening

Frozen Mousse CREMODAN® MOUSSE Emulsifier & Stabiliser Systems

GRINDSTED® MONO-DI Mono-diglycerides
CREMODAN® SUPER Mono-diglycerides Impart smooth body and texture
GRINDSTED® LBG Locust Bean Gum Increase resistance to shrinkage
GRINDSTED® Guar Guar Gum Improve melting resistance
GRINDSTED® Carrageenan Carrageenan Facilitate air incorporation
GRINDSTED® Pectin Pectin
GRINDSTED® Alginate Sodium Alginate
Flavours Vanilla, fruit, chocolate, cream, caramel, nut, etc. Flavour profiling
Litesse® Polydextrose Bulking
Fructofin® Fructose Sweetening
 DESIGN: DICK HALE GRAFISK TEGNESTUE · PRINT: DEFACTO · 12/02
Supplying the world

Danisco is a major supplier to all branches of the international food

industry, manufacturing emulsifiers, emulsifier/stabiliser blends,

flavours, starter cultures and media, speciality fats, antimicrobials,

antioxidants, enzymes and the textural ingredients pectin, locust

bean gum, guar gum, alginate and carrageenan for a diversity of

applications.

Danisco A/S • DK-8220 Brabrand • Denmark

Telephone: +45 89435000 • Telefax: +45 86251077
E-mail: [email protected]

Companies in Argentina, Australia, Austria, Belgium, Brazil, Canada,

Chile, China, Colombia, Croatia, the Czech Republic, France, Germany,
Holland, India, Italy, Japan, Korea, Malaysia, Mexico, New Zealand,
Norway, Poland, Russia, Singapore, South Africa, Spain, Sweden,
Switzerland, the UK, the USA and Yugoslavia.

www.danisco.com/ingredients

PB 2003-2e