Introduction: ice-cream ice cream contains a lot of additives, these additives can be generally divided into four major categories: flavoring, coloring, shaping, emulsification, they are all essential ingredients for the taste of ice cream.　　For the wonderful taste of popsicles, ice cream, ice cream, people are accustomed to, never questioned. On the package of an ice-cream product, *** labeled with the following ingredients: phospholipids, polyglycerol ricinol ester, caramel, whole milk powder, fructose syrup, maltodextrin, lactic acid, sodium lactate, sodium carboxymethylcellulose, xanthan gum, monostearic acid glycerol ester, guar gum, carrageenan, citric acid, sodium citrate, food flavors (yogurt flavoring and blueberry flavoring), sweeteners, amaranthine red, bright blue.　　It's a big list of additives that is really eye-opening. To understand these additives, start by categorizing them. These additives can be broadly classified into four main categories: flavoring, coloring, shaping, and emulsifying, all of which are essential ingredients for the taste of ice cream.　　Coloring: Here are two synthetic colors - amaranth red and bright blue. One look at the names and you know it has something to do with color.　　Flavoring: Here we have sweeteners, acidulants and flavors.　　Souring agents: lactic acid, sodium lactate, citric acid, sodium citrate.　　Sweeteners: Sweeteners, in combination with fructose syrup and caramel, which are not additives, can reduce costs while maintaining sweetness.　　Shaping: This is where thickeners play a huge role, as they are the "backbone" and "content" of the ice-cream. There are four types of thickeners - sodium carboxymethyl cellulose, xanthan gum, guar gum and carrageenan. Thickeners can improve the formation of ice crystals, so that the ice cream can be easily bitten off, not easy to melt the state, rather than turning into a large ice cube, and will not be melted as soon as you take it out of the clattering water. Also, maltodextrin has a thickening effect, and a small amount of full-fat milk powder provides a milky feeling, both of which act as fillers to make the ice-cream appear to be rich in content. If you take a look at what is called gum, you will know that it is a thickener.　　Without these ingredients, the texture of the ice cream can not be uniform, frozen out of the state like a large ice cube hard and unpalatable, neither sweet nor flavor, but also very easy to melt into water; the color is dull and monotonous, the flavor is light and boring ...... such a thing, we will not be interested in it at all, it would be better to chew on the mouth of the ice themselves and then drink some sugar water! In addition to ice cream, ice cream requires similar additives; thickeners and emulsifiers are a must, the red and green colors come from pigments, and the aroma of most products comes mainly from flavors.　　In terms of safety, thickeners, emulsifiers and acidulants are quite safe. Most are normal ingredients found in natural foods. Flavors and colors, on the other hand, are overwhelmingly synthetic chemical products.　　Additives, that's just enough!　　It's not that I have to be nostalgic about my childhood or how demanding Ice-cream is, I just want to eat healthy! This simple thought always lingers in the mind! But, now it seems that it's useless to stay in the middle of the idea, it's better to make it yourself! In order to bring back the goodness of childhood left in the memory, but also in order to let their love and love their own people from this summer to start eating healthy, I decided to rescue those additives infested ice-cream people, so the lovely recipe appeared ......