Ice cream and ice milk
First of all emulsifiers are used in the ice mix to improve the distribution of the fat globules and to obtain a stable emulsion. During ageing and freezing emulsifiers control the destabilization and agglomeration of fat globules and influence overrun. The quality, appearance and texture of the finished ice cream can be directed by using the right combination of emulsifiers and stabilisers.
In (low fat) ice milk the milk proteins load is higher than in ice cream. Sucrose esters' very high surface activity will replace milk proteins from the fat globule more rapidly than most other emulsifiers, thus reducing ageing time. High HLB sucrose esters effectively reduce fat globule size, this is especially important for creating an acceptable texture in low fat ice.
Upon freezing of ice cream sucrose esters create the right balance in de-stability of fat globules, and a particular dry ice cream with controlled overrun can be obtained. Ice cream containing sucrose esters has an excellent, creamy texture, good shape retention and superior eating characteristics.
Because of its cold water solubility, sucrose esters not only can be used in ready-to-eat ice cream or ice milk, but also in ice cream powder. Artisan ice cream manufacturers benefit from the fact that they can skip pasteurization (cold emulsification) and immediately start freezing, while obtaining a finished ice cream with excellent organoleptic properties.