How To Know The Real Ice Cream?
Author: Alexander Bruni
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
What ingredients does real ice cream contain? And what do we eat with the cheap ...
We know that our food is saturated with harmful substances aimed at improving the appearance, additional flavoring for commercial purposes and to extend the shelf life of the product. Unfortunately, ice cream is not protected from the inclusion of such ingredients. And if you've been particularly impressed by the lack of satisfaction with eating ice cream lately, it's a good idea to find a way to choose the right brand for you.
Here are some straws that could help you in choosing a more "pure", that is safe for health ice cream.
The first sign that you are eating ice cream with less harmful substances is that it melts quickly. Although this is very relative when it contains vegetable fats, which the industry uses to add volume to its products and lightness of taste. Despite their presence, this is still the better option. It is clear that natural ice cream will be difficult to find in the store today. You can prepare this yourself at home. However, you should know that in order to get the consistency of ice cream smooth and homogeneous, not of crystals and milk fat and milk turned into an emulsion, the ice cream must contain few emulsifiers.
But how do we know which ice cream contains more quality natural products and which is rich in chemistry?
In all cases, a review of the ingredient label is required. An indicator of a quality product is its price, alas. Real ice cream contains more milk, milk fat and cream. This makes it more expensive.
Indicative of the quality of ice cream is the amount of substances used to "swell" it. That is, if one liter of raw material produces 2 liters of ice cream, it can not be the one we remember from our childhood. At this ratio we actually buy ice cream, the volume of which is half foam. Thus, the manufacturer saves 100% of raw materials and can maintain a low price of its products. This ice cream is more affordable for the buyer, but also more dangerous for his health. Don't be surprised if your sandwich ice cream doesn't melt for hours outside the fridge, you better think about what you're eating.
According to American sources, ice cream of the highest quality should have no more than 25-50% swelling. The high percentage of "foam" in ice cream is achieved by the inclusion of guar gum (E412) and xanthan gum (E415) in a ratio of 3 to 1.
Liquid substances in the highest quality as milk should be more than 40%, and fats, preferably milk: 15 - 18%. Low-quality ice cream contains less fat and liquids, but they should also not be below certain limits, according to American standards of 10 and 36%, respectively.