Milk ice cream with natural multifunctional components

New types of low-fat ice cream have been developed using natural multifunctional vegetable raw materials that can stabilize the structure, emulsify fat, add flavor and color to the product, ensure it antioxidant and antibacterial properties

It is planned to add grain components, fruit and vegetable fillers to the composition of low-calorie milk ice cream, and use plant water extracts as natural flavoring, coloring and enriching components.

Types of ice cream: "Sonechko" ("Sun") (contains pectin substances and beta-carotene; it is made on the basis of vegetable raw materials), "Kolosok" ("Spikelet") (contains polyunsaturated fatty acids, essential amino-acids, dietary fiber, macro- and microelements; it is made using grain products), "Kvitkove" ("Flowery") (contains plant inflorescences extracts; it is made in accordance with the classic technological scheme of sorbet), "Yabluchko" ("Apple") (frozen milk-apple dessert made on the basis of pectin-containing fruit and vegetable raw materials), "Miusli" ("Muesli")(contains traditional for breakfast muesli ingredients that are biologically complete and balanced in terms of nutritional components), "Milk and Vegetable" (made from vegetable purees that are characterized by a high content of pectin and plant pigments)