Tasting and ice-cream alter a copious meal may be a good alternative to traditional desserts; it is a savoury, fresh and digestible food product. Nowadays, thanks to several elaboration techniques and their nutritional composition, the ice-creams could be adapted to the different tastes (flavours, colours, textures, ingredients…) and to the special restrictions of some consumers (special ice-creams for diabetic ones, low-fat ice-creams for people who need a weight control).
There are four different categories of ice-creams, depending of their nutritional composition: ice-cream elaborated with cream, milk, animal or vegetal fat; ice-cream elaborated with water (ice pop, sorbets, etc.); frozen desserts (frozen cakes and pies); at last, special ice-creams (with sweeteners for diabetic people, low-calorie or light ice-creams…).
Technically, when it comes to the manufacture process, the most important factor is the fat content of the ice-cream. Application trials must be stored in the finished product long enough before tasting, to allow the homogenization of the flavour and any chemical interactions to the substantially completed degree of aeration of the ice-cream might affect the perception of flavour.
The final factor that may influence the formulation of flavours is the temperature at which the ice-cream is consumed. Below room temperatures the intensity of the whole flavour is reduced. The intensity of the most volatile chemicals is relatively reduced more than the rest of the flavour’s components. Therefore, the most volatile flavour chemicals may need to be increased. Caution should be exercised since the ice-cream can warm up in the mouth and the rebalancing process be compromised.
Ice-cream (Full fat) 0.10%
Ice-cream (Low fat) 0.04%
Ice-cream ripples 0.06%
Ice pop 0.04%