Introduction: Ice cream contains many additives, which can be roughly divided into four categories: seasoning, coloring, shaping and emulsification, all of which are essential ingredients for the taste of ice cream. People are used to the delicious taste of popsicles, ice cream and ice cream, which is beyond doubt. On the packaging of ice cream products, the following raw materials are marked: phospholipid, poly-castor oil glyceride, maltose, whole milk powder, high fructose corn syrup, maltodextrin, lactic acid, sodium lactate, sodium carboxymethyl cellulose, xanthan gum, glyceryl monostearate, guar gum, carrageenan, citric acid, sodium citrate, edible essence (yogurt essence, blueberry essence), sodium cyclamate and amaranth. This pile of additives is really dazzling. To understand these additives, we must first classify them. These additives can be generally divided into four categories: seasoning, coloring, shaping and emulsification, which are all essential ingredients for the taste of ice cream. Coloring: There are two kinds of synthetic pigments-purplish red and bright blue. You can tell by the name that it has something to do with color. Seasoning: there are sweeteners, acidulants and essences. Acidifier: lactic acid, sodium lactate, citric acid, sodium citrate. Sweetener: sodium cyclamate, combined with fructose syrup and maltose, is not an additive, which can reduce the cost while ensuring the sweetness. Shaping: This is the great function of thickener, which is the "skeleton" and "sense of content" of ice cream. There are four thickeners-sodium carboxymethyl cellulose, xanthan gum, guar gum and carrageenan. Thickener can improve the state of ice crystal formation, making ice cream easy to be bitten off and not easy to melt, not to become large ice cubes, and not to melt into running water as soon as it is taken out. At the same time, maltodextrin also has the function of thickening, and a small amount of whole milk powder provides the feeling of milk and plays the role of filling, making ice cream appear rich in content. You can tell it is a thickener by what kind of glue it is called. Without these ingredients, the texture of ice cream can not be uniform, and the frozen state is as hard and unpalatable as large ice cubes, neither sweet nor tasteless, and it is very easy to turn into water; The color is dull and monotonous, and the taste is light and boring ... we are not interested in this kind of thing at all. We might as well chew some ice cubes and drink some sugar water ourselves! Besides ice cream, ice cream also needs similar additives. Thickeners and emulsifiers are necessary. Red, green and green colors come from pigments, while the aroma of most products mainly comes from essence. In terms of safety, thickeners, emulsifiers and acidulants are quite safe. Most of them are normal ingredients in natural foods. Flavors and pigments are mostly chemical synthetic products. Additives, enough! I don't have to miss my childhood, and I don't have to have high demands on ice cream. I just want to eat healthy! This simple idea always haunts my mind! However, it seems useless to stay in your mind all the time. You might as well do it yourself! In order to get back the fond memories of childhood, and to make people who love themselves eat healthily from this summer, I decided to save those ice creams that were attacked by additives, so lovely recipes appeared. ...