“the Stabilizers play a crucial role as increase the stability of the ice cream to thaw and the ability to save the form, reduce the risk of shrinkage of the ice cream and retain storage stability”, – stated in the message. It is noted that if the presence of stabilizers in the product warn almost all manufacturers, you effective ways to find the product of vegetable fats with the purchase no. “The ice cream test for the presence of phytosterols, which are absent in milk and is found only in plant foods, is possible only in special laboratories”, – experts state.
When making a purchase they suggest first and foremost to pay attention to the integrity of the packaging, the absence of deformation and of ice crystals on the surface. Also, experts have explained what “frozen dessert” differs from sorbet and ice cream.
“In a classic ice cream (milk, cream and ice cream) are strictly prohibited to use vegetable fats. Ice cream in replacement of milk fat to use is allowed, but not more than 50% of the total mass of fat product. If the content of vegetable fats in the ice cream reaches 100%, that’s the name of this product – “frozen dessert”, – stated in the message.
Affects product content and composition present in it fat. The amount of fat indicated on the packaging percentage: milk ice cream contains no more than 7.5% fat, butter – from 8% to 11.5% cream – from 12% to 20%. “Ice cream with vegetable fats is much cheaper, as is natural cream part added palm oil or other vegetable fats”, – stated in the message.
the “Rascacielo” said that the basis of the main summer recipe treats can be milk or cream, butter, dry milk, sugar, flavoring ingredients, stabilizers. In addition, according to the technical regulations “On safety of milk and milk products”, milk products should be more than 40%, the rest can be non-dairy part (e.g., wafers, biscuits, jam, chocolate chips or other ingredients), except for vegetable fats.
the recommendations “of Roccasecca” States that ice cream must be of uniform color (the higher the fat content the more yellow product). If the ice cream has a non-uniform color, experts say, it could mean that the production of a mass of poorly mixed with natural additive or dye. The coating of ice cream, in particular, the glaze should not be unduly crumble or become sticky, and the presence of white patches, pellets, dots can talk about violations of production technology, or improper storage of the product.
“If the ice-cream covered with ice crystals, crumbles or is deformed UPAforging – quality also leaves much to be desired”, – summed up the experts.
