In part one of this two-part series (February 2022 issue), we focused on how plant-based frozen desserts differ from standardized and non-standardized dairy-based frozen desserts. We covered plant-based “milks,” their compositions (including recombined “milks,” perhaps with differing sources of proteins, fats/oils, and carbohydrates), sweeteners and bulking agents, emulsifiers, and stabilizers. But we commented only briefly on flavoring and coloring such mixes.
As noted in part one, the flavoring/coloring of nondairy mixes includes flavor/color contribution(s) of every mix ingredient, the flavor/color of “unflavored/uncolored” mix, and, ultimately, the post-pasteurization/homogenization addition of any characterizing flavors and colors. Thus, it is necessary to understand the compatibility of “unflavored/uncolored” mix vis-a-vis vanilla(s), chocolate(s) (i.e., cocoas with/without flavorings), vanilla/chocolate-based, and fruit (sweet-type and acid-type) characterizing flavors.
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