Achieve premium mouthfeel and rich aroma in low-fat formulations using Tangzheng’s specialized flavoring solutions.
Overview: Developing a high-quality low-fat ice cream requires balancing cost-efficiency with sensory excellence. In this recipe, we demonstrate how to utilize the Creamy Series to compensate for the loss of milk solids and fat, ensuring a luxurious texture and long-lasting vanilla profile.
Ingredients List (Percentage by Weight)
| Ingredient | Dosage (%) | Function |
|---|---|---|
| Whole Milk | 65.5% | Base Liquid (Adjusted for balance) |
| Skim Milk Powder | 10.0% | Solids-not-fat |
| Sugar (Sucrose) | 12.0% | Sweetness & Total Solids |
| Heavy Cream (35% Fat) | 12.0% | Texture/Mouthfeel |
| Stabilizer/Emulsifier | 0.4% | Structure Support |
| Tangzheng Vanilla Flavor | 0.1% | Core Aroma Impact |
Processing Steps
- Dry Mixing: Pre-mix all dry ingredients (sugar, milk powder, and stabilizer) to ensure even distribution.
- Hydration: Add the dry mix to cold milk and cream, stirring thoroughly.
- Pasteurization: Heat the mixture to 80°C – 85°C and hold for 30 seconds to ensure food safety and protein activation.
- Flavor Infusion: Allow the mixture to cool below 40°C before adding the Tangzheng Vanilla Bean Flavor. This preserves the delicate top notes of the vanilla.
- Homogenization & Aging: Homogenize the mix and allow it to age at 4°C for 4-12 hours. This step is crucial for the Creamy Series to fully integrate with the fat globules.
- Freezing: Process in a continuous freezer with controlled overrun (40-60%).
R&D Insights
By incorporating modulators from our Creamy Series, manufacturers can achieve a rich, lingering dairy perception even in recipes with reduced heavy cream. This technical approach not only enhances the sensory profile but also significantly optimizes production costs for large-scale operations.
