Palsgaard計數器牛奶冰淇淋生產商的成本

由於陰謀的情況,包括減少歐盟牲畜,熱服務員2006年夏天,和增加飼料成本由於生物燃料作物轉移,乳製品黃油和奶酪等衍生品的價格在六個月內月增長了約50%。例如,新西蘭日記球員恒天然最近修訂乳固體預估在2007 - 8至6.40美元/公斤,從上賽季2美元/公斤和0.83美元/公斤從最初的預期。“既然乳固體是一個關鍵因素在任何冰淇淋配方,直接影響生產成本立即感到,”業務部門經理邁克爾·博伯爾尼說。雖然製造商可以選擇更便宜的濃縮乳清蛋白相反,這些都與牛奶價格所以變得更加昂貴,而且他們有更少的功能。Palsgaard的解決方案是其新Palsgaard IceTriple係統,它允許減少20 - 25%牛奶總固體含量在標準的冰淇淋,根據配方和工藝條件。此外,丹麥公司說,它確實有功能效果。提到的三個特征的名字是乳脂狀,能夠承受熱休克和熔化的阻力。係統由乳化劑和穩定機製基於proplylene醇脂肪酸酯(鉑族金屬),mono-diglycerides hydrollodoids。確切的組合可以調整根據當地和個人客戶的需求。PGMS理解防止冰淇淋的光滑紋理變化時暴露在熱休克。同時,mono-diglycerides導致乳脂狀,這是由氣泡分布在最終的產品。乳化劑還控製蛋白質desorbtion在乳狀液的老化,並影響脂肪crysallisation。 "As such, they play an important role in preparing the mix for freezing and aeration," said Bern. Although the company has not released pricing information, it did say that, in context of the high price of milk solids, the cost implications of the ingredient system "can thereby be minimised and in most cases totally neutralised". Palsgaard's compatriot Danisco has also been developing emulsifier solutions to help reduce the impact of prising commodity prices on its customers' bottom lines. Danisco's first two launches in this are allow the vegetable oil content in margarines and spreads to be reduced and replaced with water; for the gluten in bread to be reduced without affecting bread volume. Regional emulsifier director for Europe Dorte Petersen told FoodNavigator.com that emulsifiers typically make up 0.5 per cent of a formulation. If emulsifier prices go up 10 per cent, this will have less of an impact than if the price of palm oil, which makes up 80 per cent of a margarine, doubles (as indeed it has done since 2005). Frost & Sullivan valued the EU emulsifiers at US$574m in 2006 and expects it to be worth some $911.3m in 2013, with a compound annual growth rate of 6.8 per cent.