Ice Cream Special Phosphatidylserine,Price Discount

The application of phosphatidylserine in ice cream production is mainly reflected in the following aspects:

1. Improving Ice Cream Texture and Taste:

·Emulsification: Phosphatidylserine, as an emulsifier, can significantly reduce the interfacial tension between oil and water in ice cream, allowing fats and other ingredients to mix more uniformly, forming a stable emulsion. This helps reduce the size of ice crystals in the ice cream, making its texture more delicate and smooth, melting instantly in the mouth.

·Preventing Gritty Texture: Phosphatidylserine works synergistically with thickeners in the ice cream mixture, helping to prevent recrystallization caused by temperature fluctuations during storage and transportation, known as "grittiness." This ensures that the ice cream maintains its good texture even after long periods of storage.

2. Extending the Shelf Life of Ice Cream:

·Stability: The addition of phosphatidylserine enhances the physical stability of ice cream, allowing it to withstand external environmental changes such as temperature fluctuations. This helps extend the shelf life of ice cream, reducing losses due to spoilage.

3. Enhancing the Nutritional Value of Ice Cream:

·Nutritional Supplement: Phosphatidylserine, as a phospholipid nutrient, offers various health benefits, such as improving memory and relieving stress. Adding it to ice cream not only enriches the texture and flavor of the ice cream but also provides consumers with a convenient way to supplement their nutrition.

4. Specific Application Example:

·In a preparation method for a neutral soft ice cream mix containing phosphatidylserine, the addition amount ranges between 0.01% and 0.1%. After being treated with a special process, the ice cream mix can produce an ice cream product with a fine texture, small ice crystals, and a smooth mouthfeel. Additionally, this ice cream exhibits good overrun and has a long shelf life, capable of being stored at room temperature for up to six months.

Phosphatidylserine plays an important role in ice cream production, not only improving the texture and taste of the ice cream but also extending its shelf life and enhancing its nutritional value. With the continuous development of food technology, its application prospects in ice cream and other food fields will become even broader.