Text size: A A

Danisco's ice cream and frozen dessert teams around the world offer solid competencies within six major areas:

• ice cream and milk ices
• sorbet and sherbet
• water ices
• soft serve and soft ice
• milk shake
• other frozen desserts

Application expertise

Our toolbox is extensive and covers everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

This enables us to:

• choose the optimal ingredients to fit a specific formulation and proces
• design formulations
• help in troubleshooting
• suggest alternative processes and process parameters

Ice cream and milk ices

Expertise	Technical development and knowhow
bulk type ice cream and milk ices extruded ice cream and milk ices top filled or bottom filled ice cream and milk ice stick novelties low-fat & non-fat ice cream and milk ices no sugar-added & sugar-free ice cream and milk ices low-calorie ice cream & milk ices	processing raw materials, including analysis and identification specialty fats fat reduction possibilities sugar replacement using sweeteners low-carbohydrate and low glycaemic index particle size control process rheology flavour profiling· texture, body and eating properties ice crystal growth control air distribution control melting properties heat shock testing

 

Sorbet and sherbet

Expertise	Technical development and know-how
bulk type sorbet and sherbet extruded sorbet and sherbet top filled or bottom filled sorbet and sherbet stick novelties no sugar-added & sugar-free sorbet and sherbet low-calorie sorbet and sherbet	processing raw materials, including analysis and identification sugar replacement using sweeteners process rheology flavour profiling texture, body and eating properties ice crystal growth control air distribution control melting properties heat shock testing

Water ices

Expertise	Technical development and know-how
top filled or bottom filled water ice novelties extruded water ices no sugar-added & sugar-free water ices low-calorie water ices non-drip types of water ices gelled texture in water ices slush ice	processing raw materials including analysis and identification sugar replacement using sweeteners process rheology flavour profiling texture, body and eating properties ice crystal growth control air distribution control melting properties heat shock testing

Soft serve and soft ice

Expertise	Technical development and know-how
standard soft serve low-fat & non-fat soft serve no sugar added & sugar-free soft serve low-calorie soft serve	processing raw materials, including analysis and identification specialty fats fat reduction possibilities sugar replacement using sweeteners low-carbohydrate and low glycaemic index particle size control process rheology flavour profiling texture, body and eating properties ice crystal growth control air distribution control melting properties

Milk shake

Expertise	Technical development and know-how
direct draw milk shake thick milk shake low-fat & non-fat milk shake low-calorie milk shake	processing raw materials, including analysis and identification specialty fats fat reduction possibilities sugar replacement using sweeteners low-carbohydrate and low glycaemic index process rheology flavour profiling texture, body and eating properties ice crystal growth control air distribution control

Other frozen desserts

Expertise	Technical development and know-how
frozen mousse non-dairy ice cream frozen yoghurt	processing raw materials, including analysis and identification specialty fats fat reduction possibilities sugar replacement using sweeteners low-carbohydrate and low glycaemic index particle size control process rheology flavour profiling texture, body and eating properties ice crystal growth control air distribution control melting properties heat shock testing

Pilot plant equipment

• heat treatment equipment
• ice cream freezers
• soft serve and milk shake freezers
• stick novelty freezers
• hardening facilities
• cold store facilities
• ice-cream dispensers

Analysis

• chemical analysis, including fatty acid determination and solvent extractable fat (measurement of fat agglomeration/de-stabilisation)
• physicochemical analysis, including rheology, DCS, X-ray, sensory analysis, meltdown determination, microscopy (ice crystal and air bobble size determination) and heat shock testing

Know-how on physiological effects

• potential health benefits of textural ingredients
• low-calorie products
• sugar replacement using sweeteners and bulking agents, sugar-free/no sugar/reduced sugar products
• fat replacement using BENEFAT® reduced calorie triglyceride, Salatrim
• reduction of glycaemic load (diabetic or carbohydrate controlled diets)
• oral health benefits from Xylitol
• special labelling requirements