Thursday , 3 December 2020

HOW NICE A ICE CREAM IS

Veena

About author :
Veena*, Dr. Hindustan Abdul Ahad
B. Pharmacy, Balaji College of Pharmacy, Anantapur, AP, India
E-mail: veenabcp@gmail.com

INTRODUCTION:
Ice cream-the word is sufficient to make us chilled. Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
Ice cream may have the following composition:
1. greater than 10% milk fat and usually between 10% and as high as 16% fat in some premium ice creams
2. 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
3. 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
4. 0.2 to 0.5% stabilizers and emulsifiers
5. 55% to 64% water which comes from the milk or other ingredients.
Advantages and Disadvantages of Some Ingredients of Ice-Cream:
SUGARS:
Merits: They are the main source for solids. They raise consistency of ice-cream.
Demerits: They lower the refrigerating temperature of the blend. They lower the possibility of raising the volume. Sweet taste may not always be appreciated.
MILK:
Merits: Either liquid or powdered it contains solids which are necessary to the structure of ice-cream. It also contains proteins, vitamins, lactose. It helps to raise the volume of the blend.
Demerits: It can be the cause of changes to the structure of ice-cream when it is preserved. It can be the source of bacterium if it is not well pasteurized.
FATS:
Merits: Raise the consistency; They enable you to raise the volume a lot without jeopardizing the structure.  They make the structure softer.
Demerits: With big quantities they can give   ice-cream an unpleasant taste in blends which have not been treated with the right machines (over 9%-10% we suggest to use a homogenizer). They can cause separation.
EGGS:
Merits: They increase the nourishment value; They help to make the texture velvety and raise the softness of ice-cream.
Demerits: The typical flavour of eggs sometimes may not be appreciated. The whipping effect of eggs may cause foam and the Cost
EMULSIFIERS:
Merits: They emulsify fat particles in their watery phase. They improve the texture.
Demerits: They can let absorb more air than what ice-cream can take based on its composition.
DENSIFIERS
Merits: They are necessary to stabilize the mass and make it last longer. They make the structure more velvety.
Demerits: Too much quantity may make the product sticky and will not make it whip up. In big quantities it will cause the collapse of the structure
AIR:
Merits:  It is an indispensable component of ice-cream. It makes the structure soft. As it cannot be frozen it gives more resistance to changes in temperature.
ADVANTAGES OF EATING ICE CREAMS:
1.Dairy products are an excellent source of nutrients, including calcium, protein, potassium, phosphorus, and vitamins A and D. In addition to helping build strong bones, eating low fat dairy products can help reduce your risk of hypertension and certain cancers, and can play a role in better weight management, too.
2.It even helps you shed belly fat and maintain muscle mass
3.Satisfies the taste buds.
4.Cools you down in the summer.
5.Soothes a sore throat
DISADVANTAGES OF EATING ICE CREAMS:
1.For one thing “Brain Freeze“. If you eat it too fast, you will get a massive headache.
2.It increases calories and makes us fat.
CONCLUSION:
Eat low fat ice cream which is healthier and tasty.

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