Additives and preservatives used in Ice-cream manufacture

As ice creams move down the scale from premium, getting lower in fat and incorporating more
air, ingredients are added to make up for the loss of creamy texture, rich “mouth feel”, and to help
keep all of the extra air whipped up.

Emulsifiers such as the monoglyceride glycerol monostearate and related diglycerides help to
keep the milk fat in suspension and limit the growth of ice crystals. Other emulsifiers such
as lecithin and polysorbate 80 perform similar functions. Emulsifiers have a significant effect on
making the fat globules stick together in chains, rather than flowing together in larger globules, or
staying separated as tiny ones. This adds to the structure of the ice cream and affects the texture
and the ability to incorporate air into the mixture.

Gums such as guar gum, locust bean gum, xanthan gum, carrageenan, and methylcellulose help
to prevent ice crystals from forming during freezing and re-freezing after a trip from the grocery
store. They also have a “mouth feel” similar to milk fat, so the milk fat is not missed as much in
low-fat ice creams. Like emulsifiers, they also aid in keeping the air whipped into the mix. Gums
keep the ice cream from becoming grainy due to crystals forming from either ice or lactose.

Some ice creams contain sodium citrate to decrease the tendency of fat globules to coalesce, and
to decrease protein aggregation. This results in a “wetter” ice cream. The citrates and phosphates
are both used for this effect. Calcium and magnesium salts have the opposite effect, making a
“dryer” ice cream.

Below is a list of ice cream additives with brief description

(negative side focused) :-

The following is a list of common ingredients found in most commercial ice cream products.
Prepare to be appalled by the apparent lack of concern for the welfare of the consumers. Prepare
to be enraged that the FDA has given approval for these ingredients to be put in our food in the
interest of enriching the food processing corporations.

Butyraldehyde is a derivative of butane, used in manufacturing plasticizers, alcohols, solvents and

polymers. It has an almond like the smell and is used to make flavours.

Amyl acetate, more often called banana oil, is used as a flavouring agent. It is also a paint and

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 Additives and preservatives used in Ice-cream manufacture

lacquer solvent and is used in the preparation of penicillin.

Diethyl glycol is used in the production of polyester resins and plasticizers, and is a paint solvent.
In ice cream, it’s used as a cheap substitute for eggs to thicken the product. Three years ago it
was mistakenly used in paracetamol (acetaminophen) syrup and caused the deaths of 25 children
in Bangladesh. Five years ago, it was found in discount toothpaste made in China and pulled from
store shelves in Miami, Port of Los Angeles & Puerto Rico. Health officials called it a sweet syrupy
poison and warned it was toxic to children and people with kidney or liver disease.
“Counterfeiters” have found it profitable to substitute diethylene glycol for its chemical cousin
glycerin because it is cheaper. The FDA said the substance in ANY amount is not suitable for use in
toothpaste. ( I find it interesting that it’s not suitable for use in a product that is spit out, but ok for
a food that is intentionally ingested)

Aldehyde C-17 is an inflammable liquid used in dyes, plastics, rubber and as a food flavoring. I did
several searches looking for this specific aldehyde but couldn’t find it anywhere, though there is
much online regarding aldehydes in general, as well as specific types. For me…something that can
be doubled as a food flavouring as well as in the manufacture of plastics and rubber, isn’t
something I think I want to eat.

Piperonal is used in place of vanilla as a cheap substitute though, interestingly, it is a natural

substance that comes from the vanilla bean. It is listed in the National Library of Medicine HSDB
Database as “moderately toxic” and a “human skin irritant”. Another use for it? To kill lice. I can’t
wonder at the term “moderately toxic”. Does that mean it will only cause a small amount of
cancer? Or only make people a little sick? Or maybe it means we won’t die quickly but at a more
“moderate” pace.

Ethyl Acetate is a solvent in coatings and inks and is used for the extraction of fatty materials
during food processing. It’s also used to create a pineapple flavour. The vapour is known to cause
chronic lung, liver, and heart damage. The MSDS (Material Safety Data Sheet) claims toxicity if
ingested in quantity but warns that formaldehyde toxicity increases with ethyl acetate. That might
be an interesting twist in “diet” ice creams that use aspartame, as aspartame is a chemical which
transforms into formaldehyde in the body. Or even better…have an ice cream float with diet soda
which contains formaldehyde caused by aspartame! Woo Hoo!!! Cancer Sundae!

Monoglycerides, Diglycerides, & Triglycerides – all three substances are composed of fatty acids,
and all may contain trans fats when those fatty acids are subjected to high heat processing. The

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 Additives and preservatives used in Ice-cream manufacture

industry only has to report trans fat content from triglycerides (not mono or di) even though trans
fats are inevitably formed when mono and di are manufactured. {industry is playing with serving
sizes in order to keep trans fats under the ½ gram per “serving” allowance so as not to have to
report them. Under ½ equals zero for labeling.}

Disodium phospate – the MSDS is rather useless. Apparently not much is known about the
chemical other than it’s slightly hazardous in case of skin and or eye contact, and in case of
ingestion and inhalation. Carcinogenic Effects: not available Mutagenic Effects: not available
Teratogenic Effects: not available Developmental Toxicity: not available. I guess not knowing is the
same as being safe when it comes to food processing.

Benzyl acetate is used in soaps, detergents, incense, oils, lacquers, polishes, printing inks and as a
solvent in plastics and resins. It is also used in food flavors. It is known to be carcinogenic in
rodents, causing tumors in lungs, liver and gastrointestinal organs, though it’s claimed that there’s
only a 0.1% probable chance of such in humans. That’s an interesting claim as there is very little
reproductive data or long term studies to determine dangers.

Monostearates are considered of low toxicity but toxic nonetheless.

Propylene glycol – The ATSDR lists the skin, kidneys, urinary, and respiratory systems as being
affected by the chemical. It’s a synthetic liquid that absorbs water and is used in foods to absorb
extra water and maintain moisture. It’s a solvent for food colors and flavors, and in plastics and
paint.

This is a link to an addendum put out by the CDC for propylene

glycol https://www.atsdr.cdc.gov/toxprofiles/propylene_glycol_addendum.pdf?id=1123&tid=240

Bottom line…it’s toxic.

Sodium benzoate has the ability to deprive cells of oxygen, to break down the immune system and
cause cancer. It is actually the sodium salt of benzoic acid and known to be carcinogenic, causing
damage at the cellular level through deprivation of oxygen in mitochondria cells, sometimes even
shutting them down altogether.

The FDA says it’s ok to use as preservative because of the low amount used, though it can’t be
combined with any vitamin C or E which causes benzene to be formed. Benzene causes cancer. So
foods containing sodium benzoate should never be mixed with most fruits, condiments, sodas,
salad dressings, jellies, mouthwash, toothpaste, cough syrup or thousands of cosmetics and

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 Additives and preservatives used in Ice-cream manufacture

lotions. Basically, it’s virtually impossible to keep consumption of sodium benzoate separate from
consumption of vitamin C or E. Parkinson’s, neuro-dengerative diseases, and premature aging
have all been attributed to sodium benzoate.

Polysorbate 80 is used in ice cream to resist melting. So while we get to enjoy ice cream that takes
longer to become a drippy mess, this chemical is working to suppresses our immune system. It
can cause severe allergic reactions including anaphylactic shock., and causes infertility, abnormal
heart rhythm, heat attack, stroke, tumor growth and cancer. {Here’s an interesting side note:
scientists are currently working on a vaccine that will intentionally cause fertility problems as a
method of birth control. The main ingredient is Polysorbate 80.}

Potassium sorbate is used as a preservative to inhibit the growth of yeast and molds, therefore
increases shelf life. Continued ingestion of the substance over time leads to allergic reactions such
as nausea, diarrhea, and nutrient loss in food.

Modified corn starch – all modified food starches have been treated with an acid in order to lower
their viscosity (thick, not free flowing, semifluid). Long term effects are completely unknown.
Generally speaking, modified starches are very hard for the human body to digest. Modified corn
starch often contains about 10% maltodextrin, a common keyword used by the industry to hide
the presence of MSG. If it’s on the label, you can bet it’s not a natural genetic modification, but
rather something done in a laboratory. About 70% of all processed foods contain genetically
modified ingredients.

Soy lecithin – The biggest problem with this ingredient is that most of the world’s soybeans have
been genetically modified which in itself poses many health hazards to humans and the
environment in which we live. When it comes to the process used to manufacture soy lecithin, it is
usually confined to unfermented soy sources because it becomes cheaper and quicker to make.
Unfermented soy has been linked to digestive distress, immune system breakdown, PMS,
endometriosis, reproductive problems for both sexes, allergies, ADD and ADHD, a higher risk of
heart disease and cancer. There is a question of malnutrition as a result of digestion issues and a
loss of libido.

The ice cream you eat might have a different composition. Feel free to look at the wrapper before
throwing in the trash.

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Additives and preservatives used in Ice-cream manufacture

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