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what flavors can you use for ice cream?

Time：

Aug 15,2024

Oil-soluble flavors generally use triacetin, salad oil or odo as solvents, have good temperature resistance, are not easy to volatilize, and have a longer fragrance retention time. They can be used in ice cream that contains oil or cream. This flavor needs to be added before the ice cream is homogenized.

The below information applies to ice cream, popsicles, slush, popsicles and other products.
1. Requirements for flavors
The aroma of the flavor must be consistent with the smell of the ice cream base. For example, its aroma must be consistent with the aroma of milk ingredients, such as cream; in juice flavored ice cream and fruit flavored ice cream, the aroma harmony between the flavor and the juice and pulp is very important; the aroma balance must be achieved at low temperatures, and the aroma must have good diffusion or volatility; the flavor can be evenly dispersed in the ice cream base, but there are exceptions.
Most flavors are added in several times after the ice cream base is sterilized and before freezing, and the general aroma rate is about 0.1%; sauces and nuts are added during filling, and the amount added depends on the specific variety, and the sauces and nuts must be sterilized and cooled before adding.
2. Main characteristics of the flavors used
1) Water-oil soluble flavors
This is a flavor that is both hydrophilic and lipophilic, generally using propylene glycol as a solvent, or containing water, alcohol or glycerin depending on the flavor formula. This type of flavor is resistant to high temperatures, has a shorter fragrance retention time than oily flavors, and is more cost-effective;
2) Oil-soluble flavors
Oil-soluble flavors generally use triacetin, salad oil or odo as solvents, have good temperature resistance, are not easy to volatilize, and have a longer fragrance retention time. They can be used in ice cream that contains oil or cream. This flavor needs to be added before the ice cream is homogenized.
3) Water-soluble flavors
Water-soluble flavors can blend well with the aqueous components in ice cream and are widely used in ice cream products with water as the main body. This flavor usually uses ethanol-water solution as a solvent and is suitable for the production of water-soluble fruit flavored ice products.
4) Emulsion flavors
Emulsion flavors can also be used to make ice cream, mostly with fruit flavors such as pineapple and orange.
5) Powder flavors
Depending on the needs and preferences of the production process, some factories may also choose powder flavors for flavoring ice cream.
3. Commonly used flavors
Commonly used flavors for ice cream include cream flavor, vanilla flavor, cream vanilla flavor, milk flavor, yogurt flavor, condensed milk flavor, strawberry flavor, chocolate flavor, coffee flavor, taro flavor, blueberry flavor, durian flavor, sweet orange flavor, etc.

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