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80g/stickThis ice cream, made primarily from soybeans, retains the natural flavor of soybeans. While eliminating beany flavor, flatulence-causing components, and purines, it preserves nutritional substances such as isoflavones and lecithin. Therefore, it is suitable for people with lactose intolerance or vegetarians.

<span style="color: rgba(0, 0, 0, 0.85); font-family: Inter, -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, &quot;SF Pro SC&quot;, &quot;SF Pro Display&quot;, &quot;SF Pro Icons&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei&quot;, &quot;Helvetica Neue&quot;, Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Soybeans are used as the main raw material to make the ice cream base. After being processed through procedures such as soaking, grinding, and boiling, soybeans can bring a delicate and creamy texture while retaining the plant protein nutrition inherent in soybeans. This makes it very friendly to people who are lactose intolerant or prefer a plant-based diet.

Soy ice cream is a non-gmo soy ice cream from Heihe. It extracts high-quality soy plant protein. It is the first soybean plant protein micro-bud extraction technology in China, to achieve key technological breakthroughs such as deodorization, degassing and purine removal on the premise of fully retaining soy active plant protein and nutrients such as Isoflavones, lecithin and dietary fiber. The production method of soybean ice cream premixed powder is based on soybean grain as raw material, these include: Pretreatment of edible parts of plants, removal of plant odors, purines, flatulence factors, depolymerization of plant globulin subunits, physical break of long peptide chain of plant globulin, binding of small protein molecules to non-polar groups, protein ionization treatment, finally, the plant base material powder is obtained by emulsifying treatment. Soybean ice cream has a delicate and smooth taste without a drop of milk, fully retaining the delicious taste of traditional ice cream, plant protein base, it has a protein content of 7.7 g, with the characteristics of mild gastrointestinal protection, cool mouth, no animal fat, delicious and fat-free, no fattening powder, no lactose and no trans fat, comparable to the protein content of traditional ice cream, thus winning the market consumer's love.<img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/8bdc51fa5db6472d8daa11e578837996" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="8bdc51fa5db6472d8daa11e578837996"><img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/6a09666e9e87468d9a49041cd0529cc2" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="6a09666e9e87468d9a49041cd0529cc2"><img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/daa8c09ab1294e44ad721d89b928ebdd" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="daa8c09ab1294e44ad721d89b928ebdd">

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