Heat came, and we reached for the cool. Ice cream sales have gone up. But how to choose a product that will melt in your mouth and not in your hands? Is there any need to fear stabilizers, how to understand that Morozhenko was frozen several times and how to read the label correctly – experts of Roskachestvo tell.
Hardened or soft?
According to the production method, ice cream is divided into two types: soft and hardened. The store sells only tempered – soft there simply can not be sold. It is all a matter of technology: the first ice cream is made from a mixture, which is then milled, packaged and tempered. A soft ice cream does not pass the stage of hardening and therefore the shelf life is small.
What is silent label
According to GOST 31457 “Milk, ice cream, and ice cream” ice cream is based on milk or cream, natural flavors and stabilizers, butter and eggs. And as a percentage of milk in such products should be more than 40%. If the product contains, for example, "palm oil", it is a milk-containing product, and it should cost less.
Pay attention to fat content. It is always indicated as a percentage and affects the type of ice cream: dairy (no more than 7.5%); cream (from 8.0 to 11.5%); ice cream (from 12.0 to 20.0%). Dairy can afford to add to the diet, even people who lose weight.
Color depends on fat content. The higher the fat content, the more yellow the ice cream, the lower, the whiter.
Are stabilizers dangerous?
Stabilizers should not be afraid, their content does not affect the quality of snacks. These are the natural ingredients of any ice cream, they allow the product to keep its shape. The following stabilizers and thickeners are safe for health: sodium alginate (E401), carrageenan and its sodium, potassium and ammonium salts, including furcelleran (E407), carob gum (E410), guar gum (E412), xanthan gum (E415), gum containers (Е417), pectin (Е440), cellulose (Е460), carboxymethylcellulose sodium salt (Е466), oxidized starch (Е1404), starch and sodium salt of octenyl succinic acid (Е1450), gelatin, agaroid and sodium caseinate.
If you are a categorical opponent of any E-additives, look for natural ingredients in ice cream: agar-agar or gelatin.
About the form and content
Ideally, ice cream should be a uniform color. If the ice cream with any additive, non-uniform color, this may mean that in the production of the frozen mass is badly mixed with a natural additive or dye.
The following food dyes are allowed: E100, E101, E102, E104, E110, E120, E122, E124, E132, E133, E140, E141, E142, E150, E160a, E160b, E162, E163.
If the ice cream is deformed, there is a possibility that the storage mode has been violated or the shelf life is running out. In such cases, ice cream begins to lose its shape and "dries out."
Frosting should be distributed evenly over the surface of the product and not fall off from the ice cream. About the wrong storage or ambiguous composition and the presence of white bloom on the chocolate glaze.
If you got ice cream from the freezer, but it …
… breaks away, so you chose a quality product; Breaking off a small piece from the product is the easiest way to check its quality, since a well-seasoned frozen mass is always of a dense consistency.
… covered with ice crystals – it means that it has been re-frozen; the taste of this product is already spoiled.
What kind of ice cream passed the test at GOST Last year Roskachestvo tested vanilla ice cream 34 popular brands from 18 regions of the country.
It turned out that only three types of ice cream exceeding the existing GOST standards can qualify for the Quality Mark: products of the Russkiy Kholod marks (Moscow region), Vologda ice cream (Vologda region) and Eskimo (Tomsk region).
In two samples – "Your ice cream" and "Ice cream from Santa Claus" – the fat content was below 12%, which does not give the right to call such a product ice cream.
Vegetable fats were found only in 6% of tested samples – in “White gold” (Leningrad region) and Belgorod “Bounder Cow”.
And in samples of the brands "Artek" and "Volgograd ice cream" in general, they found E. coli bacteria.
Vladimir Putin's favorite ice cream in the top 10 best ice cream did not fall, but it was noted as one of the most delicious and fragrant.