This specialized formulation, designed specifically for use in soft serve dispensing equipment, typically comprises a blend of milk solids, sweeteners, stabilizers, and emulsifiers. A typical example might include milk fat, sugar, corn syrup, whey, guar gum, and mono- and diglycerides. The precise composition varies depending on the desired flavor profile and consistency of the final product.
The formulation’s unique properties are essential for achieving the desired smooth, airy texture and consistent dispensing in soft serve machines. These characteristics differ from those of standard ice cream mixes, which are designed for freezing in conventional batch freezers. Historically, the development of this specialized product enabled the expansion and popularization of soft serve ice cream, contributing significantly to the landscape of frozen desserts.
