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ICE CREAM - Coggle Diagram
ICE CREAM
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Clean, lean-tasting strawberry
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2.TEXTURE
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Stringy, tacky, overly stabilized (undesirable)
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Air content (overrun): High overrun creates a lighter, less dense body; low overrun produces intense flavour and a more luxurious mouthfeel.
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Stabilizers: Excessive use leads to gummy, chewy, overly thick textures and poor melting behaviour.
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- INGREDIENTS & QUALITY INDICATORS
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Ingredient list cues:
Avoid: polysorbate 80, mono/diglycerides
Prefer: clean labels with minimal sugars
Natural colourants (beet juice, mint specks)
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Dairy base (cow, buffalo) affects mouthfeel & cost
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Vanilla: Top-note vs smoky, floral vs dull
Chocolate: Richness = more cocoa, less fat
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Coffee: Steeped beans = blooming scent, lingering finish
Birthday cake: Playful mix-ins, nostalgic
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Sensory triggers: “slumber party nostalgia”, “bag of coffee”
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