Ice cream flavor is mainly used to impart or enhance the flavor of ice cream, mask the possible fishy smell of raw materials (such as milk fat, egg products), and enrich the diversity of product tastes. Through reasonable application, ice cream flavor can help products maintain a delicate taste while presenting stable and diverse flavors, meet the taste needs of different groups of people (such as children and young people), and is an important support for ice cream product innovation and market competitiveness.

Application scenarios

• Traditional ice cream: such as cream ice cream, milk ice cream, fortify frankincense with flavors, or add classic flavors such as vanilla, chocolate, strawberry, etc.

• Special ice cream: such as fruit ice cream (mango, blueberry, kiwi), nut ice cream (almond, walnut), grain ice cream (oats, corn), etc., with flavor to restore or amplify the flavor of raw materials.

• Low-fat/plant-based ice cream: Make up for the lack of flavor caused by low fat, or give plant-based (such as coconut milk, soy milk) ice cream a more natural frankincense or compound flavor.

• Ice cream desserts: such as ice cream cakes, sundaes, cone coatings, etc., with corresponding flavor flavors (such as caramel, coffee, mint) to enhance the overall flavor harmony.

Ice cream powder is a convenient ingredient for making ice cream, which simplifies the production process by blending ingredients such as milk powder, sugar, stabilizers, emulsifiers and flavor substances, and its application needs to be combined with product type, production scenario and consumer demand. The application of ice cream powder simplifies the ice cream production process, reduces the dependence on professional equipment and technology, and can meet the taste, flavor and health needs of different scenarios through diversified formulas, which is the core ingredient for convenient ice cream production.

Application scenarios

• Family/small homemade: suitable for families, bubble tea shops, coffee shops and other scenes, by simply adding water (or milk) to stir and freeze, quickly make handmade ice cream, to meet small batches, personalized needs (such as adding fruits, nuts, etc.).

• Commercial large-scale production: It is used by ice cream machines to make soft ice cream (such as cones and sundaes), or hard ice cream (such as barreled ice cream and ice cream balls) after hardening, and is suitable for dessert shops, restaurants, convenience stores and other channels.

• Derivative desserts: used as a basic ingredient to make desserts such as ice cream cakes, ice cream sandwiches, ice cream Daifuku, or paired with drinks (such as ice cream coffee, milk lid ice cream).

Common types and application characteristics

• Soft ice cream powder: high water content, easy to beat, suitable for ice cream machine instant production, soft and smooth taste, mostly used for cones, freshly beaten ice cream.

• Hard ice cream powder: It needs to be frozen and hardened, with a firm texture and rich flavor, which is suitable for making ice cream or shaped ice cream that can dig out balls.

• Flavored ice cream powder: pre-add vanilla, chocolate, strawberry and other flavors, you can use it directly; There is also plain ice cream powder, which can be adjusted with jam, flavor, etc.

• Special formula ice cream powder: such as low-fat, low-sugar, plant-based (coconut milk, soy milk), etc., suitable for health needs or vegetarian people.