Ice Cream: The Summer Comfort Food

Ice cream is considered the world’s most popular frozen dessert. Its history comes in different origins, but one thing is for sure, it is everyone’s summer comfort food. It is widely available in the market and has been in high demand especially during hot seasons. Vanilla and chocolate are two of the most common flavors, but there are other options such as rocky road, double dutch, and variety of fruits savors. It can be enjoyed in different ways, like topping it with sprinkles, mini mallows, nuts, and syrups. Some may prefer eating with cones or pair with fresh fruits, while some just like it as it is, simple yet delightful. Its production has improved over the years and it is even easily made even at the comfort of one’s home.

CARRAGEENAN IN ICE CREAM APPLICATION

Ice cream is a mixture of cream or milk, sugar, and sometimes egg. In most commercial ice-cream making, carrageenan is added to the mixture to serve as a stabilizer, to prevent ice crystal formation and to evenly disperse milk components such as protein fat and water in the system. Air is also incorporated to keep the ice crystals small and freeze it at the perfect rate. This basic method creates a smooth, creamy-textured ice cream.

FUN FACTS ABOUT ICE CREAMS

• Marco Polo introduced to Europe the milk based ice cream in the late 13th century.

• Alfred L. Cralle invented the ice cream scoop.

• The United States is the largest producer and consumer of ice cream in the world.

• 90% of American households eat ice cream.

• 9% of all milk produced in the US is used to make ice cream.

• “Brain Freeze” happens when ice cream touches the roof of your mouth.

• The perfect temperature for scooping ice cream is 6 °F to 10 °F (-14°C to -12°C).

• It takes more or less 50 licks to consume a single scoop ice cream cone.

• The most famous types of ice cream are gelato, neapolitan, sorbet, stick, and cone.

• A cow provides adequate milk to make 2 gallons of ice cream per day.

W Hydrocolloids, Inc., a global carrageenan exporter, has specialized the Rico 82 Series. It is a carrageenan blend designed for frozen dessert product applications like ice cream of different types (bulk, sorbet, extruded, and soft served). It has several advantages to the product such as inducing fine ice crystal formation; improving melting resistance, and providing high overrun stability. With carrageenan as a stabilizer, we ensure that ice cream manufacturers can produce quality delightful treats that end consumers deserve. 

W Hydrocolloids, Inc. Joins Food Ingredient China 2018

W Hydrocolloids, Inc.’s representatives at their booth 

SHANGHAI, CHINA - It has been an annual activity for W Hydrocolloids, Inc to participate in Food Ingredients China (FIC) – the largest expo on food ingredients and additives in Asia. The event was held on March 22-24, 2018 at the National Exhibition and Convention Center (NECCS) Shanghai, China. Our company was represented by John Wee (WHI President), Arra Sangalang (International Sales Manager), Donna Estacio (Sales Supervisor), Elmira Capistrano (R&D Specialist), Angelica Arellano (R&D Specialist), Jimmylyn Dagsil (Purchasing Supervisor), and Faustina Sy (Marketing Specialist).

The food industry is a valuable pillar in the economy of China, because it is one of the fastest growing industries as its market demands for food has been swiftly growing the past years. Food Ingredient China is considered as the best platform to boost one’s business in food industry. It was participated by domestic and overseas companies, showcasing their products in the different facets of food industry such as food additives, compound food additives, food ingredients, food processing aide, food raw materials, food processing machinery, equipment and material. In our case we proudly promoted our Rico Carrageenan brand, the global leader for supplying carrageenan and food ingredient solutions.

Conference: 2018 Food Consumption 

Trend Observation and Product Innovation

There were academic conferences delivered by experts and scholars in the food industry. These conferences were offered for free and were open to all exhibitors. Topics covered were mainly about R&D, production and application technology of food additives and ingredients, development and market trend, and food safety.

John Wee (WHI President) and Arra Sangalang (Manager) 

handling prospect clients

Once more, we were able to build networks among visitors, met and gained potential clients, saw familiar faces, and got along with existing clients and business partners who were also in the event. It was another great experience and opportunity for us to see myriads of professional domestic and overseas exhibitors striving for food industry’s economy growth. We did not only do business in the event, but we were also after food innovation for food experience upgrade for end consumers worldwide.

See you in Food Ingredient China 2019!