Together with our advanced support functions, primarily physical food science, we continuously challenge ourselves to learn about and to understand how raw materials and ingredients interact, as we see this understanding as an important tool for securing that Danisco also in the future develops the best ingredients to be applied in the ice-cream and frozen dessert area.
Facilities
Danisco's frozen dessert facilities include:
- skilled research scientists
- analytical equipment
- modern library with on-line search facilities
- trained sensory panels
Our analytical equipment includes
DSC to measure
- melting range of fat
- fat crystallisation speed
- freezing points and glass transition temperatures of ice cream and frozen desserts
pNMR to measure solid fat content in ice cream
Advanced microscopy to analyse
- microstructure of ice cream and frozen dessert mix
- ice crystal and air bobble size distribution
- ice cream and frozen dessert microstructure
Heat shock equipment to test heat shock properties
Particle sizer to measure fat globule and fat agglomerate size distribution in both mix and finished ice cream
Meltdown equipment to measure melting resistance
Rheology to measure
- mix viscosity
- hardness of ice cream and frozen desserts
Turbiscan to measure mix stability during time.
X-Ray Diffraction (XRD) to determine crystal structure mainly of fat/emulsifiers in ice cream and frozen desserts
Available literature
Publications
- All frozen dessert TMs
- All frozen dessert TPs
- Xylitol - Sweetness without tooth decay
- Fructose - Natural sweetness and health
- Lactitol - Reduced calorie sweetener
- Litesse® - Maximising opportunities, minimising calories
Contact information in order to require publications info.ingredients@danisco.com
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