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Shiitake ice cream
A frozen Shiitake dessert paired with calcium from marine algae extract.
Potential authorised EU nutrient claim
Calcium is needed for the maintenance of normal bones.
Shiitake ice cream ingredient options
MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT
SOLVIQA™ Shiitake water extract powder ↗ (opens new tab)Liquid option: SOLVIQA™ Shiitake liquid.
Complementary nutrient
BIOVIT™ Calcium from marine algae extractWhat the research tells us
Researchers blended 200 g fresh Shiitake with 200 ml water, heated it at 75°C for 30 minutes, then cooled and filtered it.
This liquid extract was added to a chilled ice cream base at 1%, 2% or 3% by volume, alongside a control.
Forty untrained tasters used a five-point scale.
The research reports overall liking of 4.84/5 for the control, 4.65/5 at 1% liquid extract and 4.13/5 at 3%.
The 1% score did not differ significantly from the control.
Viscosity, melting resistance and texture scores increased with more extract, while taste and colour scores fell.
In this study, the 1% liquid-extract formulation offered the most favourable overall sensory balance, with colour, taste and overall acceptability comparable to the control.
Original research: Sopandi, T., Febrianto, R. P. and Wardah (2026). Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization. Asian Journal of Dairy and Food Research.
Read the original study ↗
Formulation considerations
From research to product development
- Reconstitution and dose: Establish extract dry matter and the correct inclusion level for reconstitution trials.
Powder and liquid doses are not interchangeable. - Minerals and liquid balance: Blend calcium or an alternative mineral with sugar before heat treatment and stir through ageing.
Account for calcium already in the base and adjust other recipe liquids when using SOLVIQA™ Shiitake liquid. - Sensory and frozen performance: Check for grit and assess flavour, colour and overall acceptance in the chosen base.
Test texture, viscosity, melting and processing performance, including normal serving conditions and frozen shelf life.
- Vitamin routes, including B12 and Viitake™: MUSHEEZ® advises either addition before heating with an allowance for vitamin losses, or a hygienically controlled premix after cooling.
- Finished nutrient content: For vitamin C, confirm its overage by testing, as whipped-in air and months of frozen storage cause gradual loss.
Confirm nutrient distribution, calcium content and qualifying nutrient levels after processing and preparation and throughout shelf life.
Other claims to consider
- Calcium contributes to normal muscle function.
- Calcium is needed for the maintenance of normal teeth.
- Calcium contributes to normal energy-yielding metabolism.
The MUSHEEZ® take
Mushroom ice cream deserves a fair hearing.
Preferably with a spoon.
Keep the Shiitake subtle and give caramel a chance.
One scoop, caramel sauce and toasted sesame.