The average Ukrainian consumes about 2.5 kilograms of ice cream per year.
With the advent of warm ice cream is the best treat to cool off with something tasty and cool.
Currently to choose the right ice cream that will be inside without chemicals, various vegetable fats and preservatives, it is extremely difficult.
Ice cream refers to those foods that bring pleasure. So no lectures about calories, sugar, and the dangers for the figure you will not read. Ice cream is created to enjoy him. However, pleasure can easily disappear if in the supermarket you have been deceived and, say, ice cream slipped with a “biological weapon” – with E. coli.
Symptoms of E. coli poisoning is very painful, unpleasant and require serious treatment. But the most unpleasant that can be infected by any kind of ice cream: expensive, cheap, and real, and fake.
The reason for that is “economical” supermarkets, which often switch off their refrigerators at night to pay less for electricity. And we pay for this criminal negligence consumers with their health.
How to understand that ice cream might send you to the hospital?
A little pressure on it with your finger. If the ice cream is soft, so the storage temperature was not observed and it is very likely that the product has already appeared pathogenic bacteria. Re-freezing will not help – this ice cream is better not to buy, especially children.
Have a bucket of ice cream in the shape of the tops should be unchanged.
Ice cream sausage, sealed in plastic must be perfectly smooth shape.
Two cherished numbers
Ice cream with vegetable fats, a bunch of chemicals, additional stabilizers and thickeners – all this, unfortunately, is unpleasant, but legalized reality. Manufacturers write on the package “ice cream” and, there mixing chemicals, warn about it in small numbers. They are not something that not everyone will understand – not everyone will notice!
In order to navigate in a variety of cold treats, the consumer should first pay attention to the last two digits of the standard.
1. DSTU 4733:2007 – milk, cream ice cream, the plombir.
This standard applies to ice cream made exclusively from milk and products of its processing. Depending on the fat content of ice cream share on:
milk (0,5-7,5% fat),
butter (8,0-11,5% fat),
sundae (12-20% fat).
2. DSTU 4734:2007 – ice cream, fruit, incense, sherbet, ice.
The standard applies to ice cream, made on the basis of fruit and berry raw materials or on the basis of sugar syrup.
3. DSTU 4735:2007 – ice cream with a combined raw material composition.
The standard applies to ice cream, made with partial replacement of milk raw materials with components of non-dairy origin (vegetable fat). The original standard allowed the production of ice cream to use only coconut or palm kernel oil. Changes introduced from 1 may 2010, manufacturers are allowed to use the much cheaper palm oil.
What to choose: in the glaze or glass?
Bad news for those who love ice cream cones: ice cream even with the code “33” is often sold in cups made using palm oil that can be harmful to blood vessels.
Same news for ice cream lovers in the glaze: it is quite natural ice cream can be “dressed” in chocolate, which is chocolate and some do not lie!
What to choose?
To get started please read the packaging and give preference to that ice cream, which not only set its composition, but also decoded, what is a glass or glaze.
And the surest way is the choice component of vanilla. It’s simple: the packaging should not mean “vanilla”, not “flavoring vanilla identical to natural”, namely “vanilla”. The fact that this is a very expensive spice, so it is added only in the high-quality ice cream.
Studying the composition of
So, we’ve already figured out: code with numbers 33 tells us that the ice cream in the first place, most likely, the price of milk, then the butter, milk, cream, sugar. These ingredients really enough to make a good quality product, but, however, it will be stored for long. But for long-term storage need stabilizers. Note: guar and xanthan gum, and carob pulp is the stabilizers of natural origin.
And ice cream is worth taking fat, since fat is responsible for taste. Fatter than ice cream, the more noticeable the yellowness which gives a natural milk fat. And yet you feel greasy on the lips, which should easily melt and slezyatsya. If the plaque is firmly held, like a cheap lipstick, it suggests that in the ice cream added a lot of water and vegetable fats.
Tips:
“The gourmand” from “Delacombe” very easy to distinguish even on the label: the classic “Lakomka” – is a sundae with chocolate without vegetable fats!
Do not eat ice cream, after which the teeth remain grains: such feelings indicate that the product was not stored correctly.
As part of a healthy “Fruit ice” in the first place is water, the second – frozen juice or fruit puree.
When choosing ice cream with a combined raw material composition give preference to the product, which is not cheap palm oil, and better quality coconut or palm kernel.
Note that only the average Ukrainian consumes about 2.5 kilograms of ice cream per year, while Europeans on average of pounds more.
