Danisco Invests in New Ice Cream Optimising Freezing Technology

The technology ensures a finer structure, better mouthfeel and creamier texture in ice cream than previously possible.

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 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.