Have you ever heard that soft serve ice cream leave a metallic or chemical taste in your mouth? It is strange but it’s true. Sometimes certain food projects or management can cause off-flavor issues in milk. This can have long haul implications with shoppers in view of a poor tasting item. This can undermine purchaser trust in dairy items. Along these lines, it is to everybody’s greatest advantage to keep these events from happening paying little respect.
So let’s examine what are the reasons behind the metallic or chemical taste of soft serve ice cream:
-> Use of Emulsifiers:
- All soft serve dessert makers must utilize emulsifiers to supplant surface proteins and help in framing the solidified smooth condition of ice cream. Most are very lethal substances, for example, polysorbates, carrageenan, guar gum, mono-and diglycerides and others. They additionally contain fake sweeteners and synthetic additives making these solidified treats a substance blend of toxic substances for kids and their developing bodies.
- Other than the condensed milk, sugar, whey, and cream which have their own particular issues (since they’re made from traditional sources), here’s a list of extra fixings in over 95% of all soft serve equations which incorporate at least 3-5 stabilizers and emulsifiers and fake flavors.
-> Use of Stabilizers:
Stabilizers prevents the separation of ingredients in soft serve ice cream mix. Although, milk proteins also play a role in mixing. Some mineral based ingredients such as calcium sulphate and magnessium hydroxide come under stabilizers and affect the ice cream mix functionality. But these have their own properties.
- Calcium Sulphate
A typical lab and modern synthetic, calcium sulphate is utilized as a desiccant and a coagulant (at the end of the day, to dry and to cluster). In its foul express, it’s a shining white shake sourced from gypsum and anhydrite. - Magnesium hydroxide
An inorganic compound, magnesium hydroxide is a typical part of stomach settling agents and diuretics that meddles with the assimilation of folic corrosive and iron.