These are ingredients that have a fundamental role in the recent gelato production. They are always present in the ready-compounds for gelato “base”, they are present also in the pastes to give gelato flavour and in the surrounding products like topping and pralines.
They are used to highlight some flavours that would be otherwise absent.
In detail: If I want to produce a “cream flavour” gelato but I do not use cream because it’s too expensive, I can use a “cream flavour food flavouring” and I get a flavour that is “similar” to the original, or at least it tricks most of the people.
Food flavouring is used to give a characteristic flavour to the product but they come with a defect. They stimulate improperly the taste buds and the oesophagus so that, when the gelato has been eaten, the “throat feels itchy” and you are “very thirsty”.
After some hours, small regurgitation flavoured gelato are present and the “bloated stomach effect”, sometimes, lasts few days.
Many “artisan” gelato laboratories produce an “heavy” gelato, it’s not easy to eat a big amount of this gelato because it is “nauseating”, the cause of this are the compounds full of food flavouring.