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)

Ingredients

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)

<td>
  Cassia gum
</td>

<td>
  Emulsifier, stabiliser, thickener, and gelling agent
</td>

<td>
  Acetic acid esters of mono- and diglycerides of fatty acids
</td>

<td>
  Emulsifiers, stabilisers, thickeners, and gelling agents
</td>

<td>
  Mono- and diglycerides of fatty acids
</td>

<td>
  Normal products of fat digestion but are prepared synthetically
</td>

<td>
  Frequently added to powdered milk, packet soup, cake, crisps, potato snacks, bread, baked products, and margarine
</td>

<td>
  Sucrose esters of fatty acids
</td>

<td>
  Emulsifiers, stabilisers, thickeners, and gelling agents
</td>

<td>

</td>

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

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

<td>
  Locust bean gum; carob gum
</td>

<td>
  Natural extract from the Carob tree seedSimilar to E407
</td>

<td>
   Added to ice cream, and soupsCarob is a non-caffeine containing substitute for cocoa and chocolateUsed in beverages, confectionery, and baked products
</td>

<td>
  Carboxymethyl cellulose
</td>

<td>
  Derived from cellulose with similar properties
</td>

<td>
  Used in ice cream, cream products, and cheesecake mix
</td>

<td>
  Guar gum (cluster bean gum)
</td>

<td>
  Naturally occurring seed gum from a tree of the pea familyUsed as a thickener and stabiliser
</td>

<td>
  Added to bottled sauces, soup, ice cream, and frozen desserts
</td>

<td>
  Sodium alginate
</td>

<td>
  Salt of alginic acid with similar functions (see E400)
</td>

<td>
  See E400 (alginic acid)
</td>

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 https://www.erhard-desserts.com/boutique/chocolat

INGRÉDIENTS 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.