Cremee,Softee or Cream Icecream.A bit about Soft Serve Icecream Ingredients.

Main Soft serve ice cream ingredients happen to be Milk, sugar and cream. Some liquids and powder solids are added with lots of fluffy air. 
The higher the aircontent, the creamier it is. Air between 33% to 45% of volume makes the soft serve lighter and whiter. This is ideal and is known as ‘overrun’ air content.

Call it Creamice cream in Hungary or Soft ice cream in Sweden. People call it Creemee in parts of England. Some joke that it is simply famous air and ice cream.

Apart from the usual commercial ingredients, Soft serve lovers might add their individual syrups, dipping and toppings. People boast of making natural soft serve with just crushed ice and milk powder.

Calcium sulphate is a coagulant sourced from animal or vegetable origin. It is a translucent white rock derived from gypsum and anhydrite. It can be synthetically manufactured.

Carrageenan is effective in gelling and thickening of the Creemee. A stabilizing product, it is derived from algae or seaweed from the Atlantic Ocean. It belongs to a family of carbohydrates.

Cellulose gum is a thickening agent known for its versatility. It adds texture to the Soft serve. It also retains moisture and is oil resistant.

Corn syrup is an enzyme added to corn starch. It breaks into glucose, dextrose and maltose. This adds a soft texture and gives more volume. It also stops the crystallization of the ice. Imparts it with more flavor. Corn syrup solids are genetically modified. These increase sugar cravings in kids.

Guar gum is relatively cheap when compared to similar products. It is 8 times more potent than cornstarch. It is allowed in small doses. It is used both as an emulsifier and stabilizer in ice cream.

Magnesium hydroxide is an inorganic compound. It is included in laxatives and antacids. Sometimes it is a whitener in bleaching solutions. The downside is that it interferes with folic acid and iron absorption.

Mono diglycerides are hidden trans fats. These are used in soft serve mixes to facilitate the blending and mixing of all ingredients. Derived from a fatty acid chain, these are less nutritious. They improve and add volume to the Soft ice cream.

Polysorbates 65 and 80 lock in air in the soft serve mix. Polysorbate 80 is a water soluble yellow liquid and can affect the immune system in a negative manner. They provide greater texture to the softee.

Potassium sorbate is a preservative that is added in very small amounts. Some see no health threat in this. Whereas others believe that it is a carcinogen and has toxic effects. The debate continues.

Soy or Soya Lecithin is produced from Soy but can be genetically modified at times. It is derived from Soya oil after the degumming process.

Xanthan gum is produced by fermenting glucose. It is an emulsifier for most ice creams around the world. It is derived from corn and people with allergies might react to this gum. Mostly corn is genetically modified. So indirectly this gum also has strains of this modification. Those who react to synthetic gum have no reaction to organic Xanthan gum.

Commercial Soft serve usually needs a minimum of 3-5 stabilizers. E412 guar gum is also present at times. Dextrose is used as an artificial flavor. Whey or milk plasma is added.

Whey is taken after milk has been curdled or strained. Sugar, corn starch and high fructose syrup occur in varying quantities. Toppings may have additional artificial flavors.

Still it remains a refreshing summer treat that is unparalleled by any other ice cream!