Points of Differentiation
• Creamy texture
• More freezing point depression
Nutrition Facts
Chocolate Soft Serve
Ice Cream
Serving Size 1/2 cup (87g)
Amount Per Serving
Calories 190
Calories from fat 100
% Daily Value
Total Fat 11g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 85mg
4%
Total Carbohydrate 20g 7%
Dietary Fiber 1g
4%
Sugars 19g
Protein 3g
Vitamin A 8%
Calcium 10%
•
Vitamin C 0%
• Iron 6%
*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs.
Ingredients: Milk, Cream, Sugar, Cocoa
Processed with Alkali, Contains 2% Or Less Of:
Mono & Diglycerides, Cellulose Gum, Tetrasodium
Pyrophosphate, Carrageenan, Propylene Glycol,
Sugar, Whey, Vanilla
Ingredients available from Cargill are Bolded
Allergen Statement: Contains dairy (milk). May
contain traces of the following allergens: soy, wheat,
egg, peanuts, tree nuts, fin fish and crustacea.
Indulgent
Manufacturers are always seeking ways to satisfy consumer demand for indulgent
foods. While there is no singular definition for indulgent foods, consumers will
know a product is indulgent when they see, smell and taste it. Cargill can help our
customers create indulgent formulations that meet today’s consumer preferences.
Consumer Fit
Chocolate soft serve ice cream is the perfect decadent treat for a June day in
New Orleans. Our chocolate soft serve is made with Gerkens® cocoa powder and
contains 20% more milkfat than is the standard. Soft serve has half the amount of
air as hard pack ice cream. It is not light and airy, but rich and creamy. We deliver a
product with small ice crystals and a rich, creamy texture.
• In a 2013 industry survey, chocolate was the second most popular flavor of ice
cream among Americans1.
Satin Sweet®
1
Daritech®
http://www.dairyreporter.com/Markets/Vanilla-still-most-popular-US-ice-cream-flavor-says-industry-survey
Chocolate Soft Serve Ice Cream
Daritech® Stabilizer Systems
This system is used as an ice cream stabilizer and in other
frozen dessert applications to improve viscosity and whipping
properties. These stabilizer blends also reduce growth of ice
crystals during storage, optimize melt-down behavior and
prevent fat churning in high fat mixes while improving texture
and mouthfeel of the final product.
Satin Sweet® 65% High Maltose Corn Syrup
Cargill’s Satin Sweet® demineralized corn syrup is slightly
sweeter than conventional corn syrups due to its high maltose
content, and is well suited for requirements such as:
Excellent moisture
• Offering improved humectancy properties, this syrup can
help increase product shelf life.
Viscosity control
• High maltose content bolsters resistance to crystallization
in finished products, helping to maintain optimum texture
and mouthfeel.
Gerkens® 10/12 Russet Plus™ Cocoa Powder
Produced and refined in five countries, on three continents, the
Gerkens® line includes cocoa powders to deliver every subtle
nuance of flavor you can imagine. Cargill’s cocoa powders
function well in a variety of food applications.
Gerkens®10/12 Russet Plus™ cocoa powder is produced in
Holland. It is moderately alkalized (reddish brown to dark red
colors) and has European bittersweet chocolate flavor.
Cargill has the technical expertise that can help you develop new food formulations.
Contact your sales representative or call us at: 1-888-760-4474
The information contained herein is believed to be true and correct under US law. All statements, recommendations or suggestions
are made without guarantee, express or implied, and are subject to change without notice. We disclaim all warranties, express or
implied, including any warranties of merchantability, fitness for a particular purpose and freedom from infringement and disclaim all
liability in connection with the use of the products or information contained herein.
© 2014 Cargill, Incorporated. All rights reserved.
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