Your supplier of flavor and aroma raw materials in Venezuela

These words are all synonyms. Under the Venezuelan standard COVENIN 910:2000, the official terms are saborizante and aromatizante (flavoring).

Note: the only incorrect term is fragrance. Fragrances give scent to cosmetics, personal care and cleaning products, and cannot be used in food.

Under the Venezuelan standard COVENIN 910:2016, flavorings are aromatic substances, or mixtures of them, obtained through physical or chemical processes of isolation or synthesis. They can be natural, nature-identical or artificial.

Read the General Standard for Food Additives – COVENIN 910:2016 (in Spanish).

Natural flavors are obtained through physical, microbiological or enzymatic processes from plant or animal products.

To learn more, watch the video “What is the difference between natural, nature-identical and artificial flavors?” (in Spanish) on our channel: YouTube Anbras.

Nature-identical flavors are obtained through physical, microbiological, enzymatic, chemical synthesis or chemical isolation processes, and their formula includes components identical to those found in nature.

To learn more, watch the video “What is the difference between natural, nature-identical and artificial flavors?” (in Spanish) on our channel: YouTube Anbras.

Artificial flavors are obtained through chemical synthesis and include, in any proportion, components that do not occur naturally in animal or plant products.

To learn more, watch the video “What is the difference between natural, nature-identical and artificial flavors?” (in Spanish) on our channel: YouTube Anbras.

The main causes are an unbalanced formula, too few milk solids-not-fat and the lack of a stabilizer.

To learn more, watch the video “Ice cream defect #1 – Ice crystals” (in Spanish) on our channel: YouTube Anbras.

It happens because of the difference in density between the fruit pulp and the water. The solution: ice cream stabilizers.

To learn more about ice cream stabilizers, watch the video “Ice cream stabilizer” (in Spanish) on our channel: YouTube Anbras.

You can, but you shouldn’t: neither wheat flour nor cornstarch is an ice cream stabilizer. Both add viscosity to the mix, but they don’t do what a stabilizer does:

• Prevents ice crystals from forming.
• Gives the ice cream a smooth body.
• Gives it a uniform texture.
• Makes it more resistant to melting.
• Prevents sucking out: when you suck on the ice cream, the color and flavor come out and it turns white and tasteless.
• Keeps the texture stable through temperature changes during transport, storage and consumption.

To learn more about ice cream stabilizers, watch the video “Ice cream stabilizer” (in Spanish) on our channel: YouTube Anbras.

This is known as the sucking-out effect: sucking on the ice cream draws out the dissolved ingredients (sugar, cocoa, milk, fruit pulp, coloring, etc.), leaving only the water as ice. It happens when a stabilizer isn’t used in the right amount.

To learn more about ice cream stabilizers, watch the video “Ice cream stabilizer” (in Spanish) on our channel: YouTube Anbras.

Ice cream and ice pops should have a pleasant texture that makes them easy to eat. Ice cream in cups, for example, should be easy to eat with a spoon, but it often ends up being sucked like an ice pop because it is too hard.

Many factors affect texture: the balance of the formula, whether the ice cream is water- or milk-based, whether it contains fat, and so on. But two ingredients are essential for a good texture: stabilizers and emulsifiers. Each has its own role, and together they work perfectly, like shampoo and conditioner: you use them together for the best results.

To learn more about ice cream stabilizers, watch the video “Ice cream stabilizer” (in Spanish) on our channel: YouTube Anbras.

Today there is a trend toward flavoring ice cream and ice pops with natural fruit pulp, which is great from a nutritional point of view. The problem is that if you use only fruit, costs are usually very high: you need large amounts to achieve the characteristic flavor, and the flavor and color also vary (which is normal). In season the fruit has a lot of flavor and out of season it has less, so you have to add more, and even then the flavor isn’t the same.

That is why industrial ice cream always uses flavorings, even when it is made with fruit: they reduce costs, standardize flavor and color, and the customer always gets the same product, regardless of how the fruit varies.

Overrun is the air incorporated into the ice cream mix. In all machine-made ice cream, whether continuous or batch, air is injected during freezing. This increases the volume and makes the ice cream softer, creamier and lighter. It also yields more, because the same mix takes up more space.

To learn more about overrun, watch the video “What no one told you about overrun” (in Spanish) on our channel: YouTube Anbras.

Knowing how to calculate overrun is key to costing your ice cream correctly. The higher the overrun, the higher the yield: with the same raw materials, that is, at the same cost, you get more servings and the cost per unit goes down.

To calculate it, fill the same container first with liquid mix and then with ice cream fresh from the machine, and weigh both. Overrun (%) = (mix weight − ice cream weight) ÷ ice cream weight × 100. Example: if the container weighs 1,000 g with mix and 500 g with ice cream, the overrun is 100%.

To learn more about overrun, watch the video “What no one told you about overrun” (in Spanish) on our channel: YouTube Anbras.

It is a set of theoretical calculations that tell you whether an ice cream formula is stable. The proportions of the ingredients must be in balance, so the amounts of fat, MSNF (milk solids-not-fat), sugar and total solids are analyzed.

This balance determines whether the ice cream forms ice crystals, incorporates and holds air, has a pleasant texture and a good meltdown time.

Technical answer: an emulsifier is a substance that stabilizes an emulsion. It is usually a surfactant, that is, a substance that acts on the surface tension at the interface between two phases.

Simple answer: it keeps two ingredients that normally don’t mix, such as water and fat, from separating.

Because of excess lactose. When the mix has too many milk solids (for example, a lot of milk powder), the lactose can crystallize during storage and the ice cream feels sandy in the mouth.