Reducing saturated fats in ice cream

Emulsifier and stabilizer company, Palsgaard, is using their talent for innovation to lower the amount of saturated fats in ice-cream, while maintaining the flavor and texture.

As one of the most beloved foods, ice cream is not the healthiest product, often containing both sugar and a large amount of saturated fats. Traditionally, ice cream is made from dairy cream. However, with new production methods many of the saturated fats come from vegetable oil. This type of fat is heavily linked to cardiovascular diseases, but it is also what makes an ice cream feel creamy and maintain its structure.

Reinventing ice cream

So how do you maintain the creaminess of ice cream while reducing the amount of saturated fats? That was the issue Palsgaard set out to solve. Over a hundred years ago, founder Einar Schou invented the Palsgaard emulsion oil and gave food manufacturers a new understanding of emulsions.

Today, Palsgaard is still innovating. Their latest innovation managed to reduce saturated fats in ice cream by up to 60% by adding as little as 0.90% of a combination of emulsifiers and stabilisers to the recipe.

Innovation manages to reduce saturated fats in ice cream by up to 60% by adding 0.90% of a combination of emulsifiers and stabilisers to the recipe

Reducing fatty acids and saturated fats would normally have ruined the texture and structure of the ice cream, but with an addition of the so-called lactic acid esters of mono- and diglycerides (LACTEM), they can reduce fats while keeping the smooth texture and classic mouthfeel of ice cream.

It has become increasingly important for consumers to be offered healthier versions of their everyday products creating a need for innovative food solutions like the one developed by Palsgaard. Palsgaard has managed to find the right balance between emulsifiers, stabilisers and saturated fats and can now offer a healthier ice cream that still tastes delicious.