From snow and honey to brazzeina: the evolution of ice cream

Ancient ice cream recipes began with snow and honey. Modern ones start with science, engineering, and bold ideas. A conference of the Union of Ice Cream Makers of Russia was held in Moscow. The technologists of GK "EFKO" presented to the participants a complete set of solutions for the production of this dessert: how to achieve the perfect texture, make ice cream sweet without sugar, and correctly select the glaze for ice cream cones. Each ingredient plays its role. Milk fat substitutes "Ekolakt" give the product a buttery taste. And "Ekoice" WMPs improve whippability, said Ivan Nikulin, a technologist of GK "EFKO". Stabilizers help achieve a homogeneous creamy structure, preventing the appearance of large ice crystals, retaining foam, and also maintaining the shape of the product when exposed to temperature. For the ice cream cone segment, glazes are especially important. Our line includes dark variants with a bright cocoa flavor – they crystallize quickly, are economical to use, ...