Ice Cream Flavours
Aroma compounds volatilise less at minus 18 degrees C, so an ice cream flavour must be dosed higher and built on components that survive freezing.
Key Specifications
| Form | Liquid / powder |
|---|---|
| Dosage | 0.1-0.5 percent |
| Freeze stability | Verified through freeze-thaw |
| Solubility | Water or fat soluble |
| Packaging | 5-25 kg |
| Shelf life | 18 months |
Cold suppresses aroma release
Aroma compounds volatilise less at minus 18 degrees C, so an ice cream flavour must be dosed higher and built on components that survive freezing. A flavour that works in a milk drink will taste weak in ice cream at the same dose.
Fat level changes perception
A 12 percent fat premium ice cream and a 3 percent fat frozen dessert need different flavour loads and different bases. Specifying the fat level with the flavour brief avoids rework.
Typical Applications
- Dairy ice cream — 0.2-0.5 percent at 8-12 percent fat.
- Water ice and sorbet — 0.1-0.3 percent with the acid system balanced to the fruit note.
Frequently Asked Questions
Why does the flavour fade after a month?
Volatile loss and oxidation in the freezer. Antioxidant addition and a tighter pack help.
Can flavours be used in frozen yogurt?
Yes, but the acidity needs the flavour balanced against a live culture note.
Do you provide freeze-thaw stability data?
Yes, on request for specific flavours.
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