Daily Health Tips

Posts Tagged ‘flavors of ice cream’

The ice cream is for summer, but in our country is consolidating its seasonality trend: they are consumed throughout the year, as in Northern Europe and Latin America. However, we prefer to taste them when the sun squeezed. Strawberry, chocolate, cream, vanilla, whipped milk and cream, this was the stark choice of flavors that are offered not even that long ago. Today we would need much of this page to list the endless list of forms and flavors of ice cream.

That, as understood by ordinary consumers, are the product resulting from beating and freezing a mixture, pasteurized and homogenized milk or ingredients derived from dairy and other foods like sugar and nuts. But of those who can hardly speak in general terms, given the wide differences in nutritional composition that maintain different types of ice cream.

Legally there are six headings: ‘ice cream‘ (at least 8% fat, which is to be milk, and a minimum of 2.5% protein, also from milk), ‘frozen‘ (at least 5% fat, which can not be milk, and protein-free requirement of a minimum quantity, from the dairy sources); ‘ice milk‘ (at least 2.5% milk fat and 6% of milk solids non); ‘Skim Milk Ice‘ (not more than 0,3% milk fat and at least 6% of milk solids non); ‘ice water‘ (minimum, 12 % of total extract) and ‘Sorbet‘ (at least, 15.5% fruit and 20% of total extract).

Usually known as ice cream to the first four trade names: ice cream, ice cream, ice milk and skimmed milk ice cream. The market also offers ice cream no sugar, no fructose, no preservatives, no flavorings, with less air incorporated, with less fat, less calories, with a minimum of fruit, ice author. We can enjoy this summer as palatable food (candy not because its content, especially fat and carbohydrates-essentially sugars, but also proteins, it is significant), and in fact do: in 2008 each Spanish consumed 6.5 liters of ice cream, half similar to the European.