Cabecera
CONTENIDO
Ice cream
The origin of ice cream dates back to ancient times. We can find numerous references to the utilization of these products in China and in Rome until it began to be commercialized in the XVIII century.
Ice cream phases
In terms of structure we can describe an ice cream in two phases: continuous and dispersed.
In the continuous phase, the solution phase (water, sugar, hidrocolloids, etc), is combined with the emulsion of the fat globules and the suspension phase in which the ice crystals, the fat crystals and the milk solids if there are any are combined. The dispersed phase consists of foam formed from air bubbles that are distributed in a liquid medium and emulsified with the fat used. The fats in ice cream are basically milk fats or the vegetable fats that are incorporated, or they may also come from chocolate if it is used. Fats give the ice cream the body, texture and flavour, as well as the energy, minerals and lyposoluble vitamins that make this food a pleasure for both children and adults.
LIPSA has a wide range of products for the elaboration of ice cream which is low in trans fats, with high stability and a neutral flavour, thus providing the volume, consistency, creaminess, texture and the palatability required for each type of ice cream.
According to their composition
We can distinguish the following ice creams according to their composition (RD 618/1998):
- Full-cream Ice cream (min. 8% milk fat and min. 2.5 % milk protein)
- Milk ice cream ( min 2.5% milk fat and min. 6% non-fat dry milk extract)
- Low-fat ice cream (max. 0.3 % milk fat and min. 6% non-fat dry extract)
- Ice cream ( min. 5% fats and milk proteins)
- Water ice ( min. 12 % total dry extract)
- Sorbets ( min. 15 % fruit and 20 % total dry extract)
The ingredients of an ice cream interact in a complex way, as they must coexist and become stable in 3 physical states at the same time: emulsion, foam and dispersal. The tiny globules of fat, air bubbles and ice crystals are dispersed in a concentrated solution of sugars to form a semi-solid, frozen and aerated mould.
