Select Page

Artisanal ice cream that is just industrial garbage

Artisanal ice cream that is just industrial garbage

Got this ice cream in the middle of the Swiss alps, I was told it is artisanal and made by the owner’s sister (Lucerne area)


MILCH, Zucker, RAHM, Dunkle Schokolade, Kakaopuiver, Dextrose, Pflanzenfett, Maltodextrine, Emulsatoren: E472a, E427b, E471, E473,

Verdickungsmittel: E410, E466, E412, E401,

Magermilchpulver, Aromen

Nothing illegal, but this is not artisanal ice cream for me: probably mixing powder and milk and pressing a button

Let’s analyse the content

E numbers for sweeteners

Table 4. Sweeteners (E400s and E900s)

E427Cassia gumEmulsifier, stabiliser, thickener, and gelling agent
E472aAcetic acid esters of mono- and diglycerides of fatty acidsEmulsifiers, stabilisers, thickeners, and gelling agents
E471Mono- and diglycerides of fatty acidsNormal products of fat digestion but are prepared syntheticallyFrequently added to powdered milk, packet soup, cake, crisps, potato snacks, bread, baked products, and margarine 
E473Sucrose esters of fatty acidsEmulsifiers, stabilisers, thickeners, and gelling agents 

E numbers for emulsifiers, stabilisers, thickeners, and gelling agents

Table 5. Emulsifiers, stabilisers, thickeners, and gelling agents (mainly E400s)

E410Locust bean gum; carob gumNatural extract from the Carob tree seedSimilar to E407 Added to ice cream, and soupsCarob is a non-caffeine containing substitute for cocoa and chocolateUsed in beverages, confectionery, and baked products
E466Carboxymethyl celluloseDerived from cellulose with similar propertiesUsed in ice cream, cream products, and cheesecake mix
E412Guar gum (cluster bean gum)Naturally occurring seed gum from a tree of the pea familyUsed as a thickener and stabiliserAdded to bottled sauces, soup, ice cream, and frozen desserts 
E401Sodium alginateSalt of alginic acid with similar functions (see E400)See E400 (alginic acid)

Why so many emulsifiers, stabilisers, thickeners, and gelling agents?

To put it more simply, the main benefits of emulsifiers in ice cream are:

  • Improved fat emulsification in the mix
  • Controlled fat agglomeration and coalescence
  • Facilitated air incorporation: up to 50&, the more the better profit and volume.
  • Improved dryness on extrusion
  • Improved melting resistance
  • Improved heat-shock stability
  • Improved smoothness and creaminess

What it really is?

This has way too much ingredients, this is a kind of ice cream powder + milk or even WATER! cool down in a ice machine to get the desired consistency.

Good ice cream

An example of artisanal ice cream while still at small industrial scale: for example I love the Erhard Ice cream

Farm-fresh pasteurized whole MILK 54%, fresh pasteurized CREAM 15%, sugar, chocolate 10% (cocoa mass, sugar, low-fat cocoa powder), cocoa powder, skimmed MILK powder, EGG yolk from free-range hens, flax fiber.
May contain traces of shelled fruits, soy, peanuts and sesame.