Ice cream products B14

Classification:

Product Introduction

In the process of using vegetable fat powder, the steps of making ice-excited ribs are as follows: First, mix vegetable fat powder with an appropriate amount of water until it is creamy. Then, the creamy vegetable fat powder and juice, syrup and other raw materials are stirred together until a uniform ice-excited mixture is formed. Finally, the mixture is poured into an ice cream machine, stirred and frozen until it becomes ice-chilled with the desired mouthfeel and texture.

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Product Details

Ice cream products

Main products: B12/B14/B18

Features: Increase the fat content and taste of ice cream to make it more creamy.

Cream powder, also known as powder oil, creamer, plant fat powder, it is glucose syrup, vegetable oil, milk protein, emulsifier, stabilizer and other raw materials, the use of advanced microencapsulation technology, after spray drying powder products. It has excellent qualities such as water solubility, emulsification and foaming, which can meet the processing needs of different food fields. The flavor is diverse, and the product can be perfumed, toned, seasoned or strengthened with vitamin trace elements. Microencapsulated products are easier to store, are not easy to oxidize, have good stability and flavor is not easy to lose. Can replace expensive milk fat, cocoa fat or part of milk protein.

Product classification

1. classified by fat content (Fat = 5%-82%)

1. Low fat (5%-25%);2. Medium fat (25%-40%);3. High fat (40%-75%)

2. classified by whether they contain protein or not

1. Milk protein type; 2. Plant protein type; 3. No protein type

3. classified by oil type

1. Vegetable fat type; 2. Animal fat type

Classification of 4. by flavor

1. Original flavor type; 2. Flavor type

Application range of vegetable fat powder

1. solid drinks (coffee, milk tea, cereal, etc.)

2. cold drinks (ice cream, milkshakes, smoothies, popsicles, etc.)