Saturday, July 12, 2008

Day 104- Nutrition Bite

Ice cream has the following composition:
  • greater than 10% milkfat by legal definition, and between 10% and as high as 16% fat in some premium ice creams
  • 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
  • 12 to 16% sweeteners--usually a combination of sucrose and glucose-based corn syrup sweeteners
  • 0.2 to 0.5% stabilizers and emulsifiers
  • 55% to 64% water which comes from the milk or other ingredients

These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, when ice cream is frozen about one half of the ice cream volume is air. Thus, by ice cream volume, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute to weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavors, with the possible exception of chocolate, are made from a basic white mix.
- University of Guelph, Science of Dairy and Technology

Sugar Preacher's Experience
On my return trip from St. George, Utah, I visited a health food store in Cedar City. The store had a soft ice cream machine that was so good!! The sweetener was fructose instead of sucrose. The feel, texture, and temperature were delightful especially in 105 degree weather. I love to find healthy sugar substitutes!

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