Pain Point 1: Flavor becomes weak after freezing, leaving only the icy sensation.
After being stored at 18°C, the milk and fruit flavors of ice cream are easily trapped by ice crystals, making it taste like ice slush without any aroma. The flavor becomes even more insipid after thawing.
Freeze-resistant and flavor-releasing flavors. Stabilize and lock in the aroma in an ice crystal environment. Release a rich aroma upon entry into the mouth. The flavor does not diminish even after 7 days of refrigeration.
Pain Point 2: Low-fat and low-sugar options have a bland flavor and a dry texture.
Ice cream with a fat content of ≤4% and no sugar has a lack of flavor carriers, making it taste like frozen yogurt residue without a rich aroma.
Flavor-enhancing formula. Amplify the natural milk flavor and simulate the smooth texture of fat. Even sugar-free options have a full flavor.
Pain Point 3: Develops a cooked flavor and loses aroma after high-temperature sterilization.
After pasteurization, ice cream is prone to developing a cooked flavor, with over 30% loss of natural milk aroma, and the texture deteriorates.
High-temperature resistant milk flavor. Retain ≥90% of the aroma after sterilization at 90°C. No cooked or off-flavors, restoring the fresh-made texture.
Solve the problems of flavor loss during freezing, blandness of low-fat and low-sugar options, and flavor change after high-temperature sterilization. Suitable for dairy, low-fat, and plant-based ice cream.