Ice cream is much more than a dessert or a summer treat, as it plays an important role in food, from the nutritional point of view, given the richness of its ingredients. Ice cream is a complete food, important in any varied and balanced diet.

With the aim of expanding the information of the ice cream professional regarding the nutritional properties of the product he makes, and out of step with the few prejudices that exist around ice cream, we collect in these pages an interesting article.

Ice cream is a good complement to any food diet. Due to its composition and caloric content, it adapts perfectly to both summer and winter food. In summer nobody resists temptation, and in winter?.

To combat the cold, a diet rich in calories and protein is needed, and ice creams provide them in a balanced and tasty way. In addition, ice cream contributes to hydration, combats dry airways, facilitates digestion and creates a sense of well-being. All these characteristics make ice cream a product adaptable to all ages and diets. Children, athletes and the elderly can find in it a pleasant way to feed themselves.

Ice creams are a good dessert and snack option for all children, especially for those who do not like milk. They are excellent for the elderly with chewing problems because of their soft and creamy texture, so that they also become an incentive in their diet. For athletes they are a quick source of energy and nutrients.

In general, ice cream should be part of our diet regularly, as a complement to a varied diet. If you are looking for a good option to make your slushies, smoothies and help them remain smooth and cold, check out slushy machines here at Snow Flow.

Nutritive cocktail

The nutritional and nutritional value of ice cream depends on its components. In any case, it will always be the same or superior to that of dairy products, since milk and its derivatives constitute the majority ingredient. In general, for milk-rich ice cream the protein intake can be compared to that of a serving of cheese and for those less rich in milk to a yogurt.

As for sorbets, they have other qualities, based on the percentage of fruits they contain, and their contribution is mainly energetic and refreshing.

Ice cream is a mixture of different ingredients:

• Water
• Milk and derivatives (cream, butter, milk powder, etc …)
• Sugars
• Vegetable fats
• Fruits and nuts
• Eggs and derivatives
• Chocolate, coffee, cocoa and cereals
• Additives (aromas, dyes, stabilisers…)

All these ingredients suppose a contribution of: proteins of high biological value, sugars, fats of dairy or vegetable origin, fat-soluble vitamins, water-soluble vitamins and mineral salts.

Proteins of high biological value, contain all the essential amino acids, mainly those of milk and in some cases of the egg.

The major proteins in ice cream are albumin and globulins. Proteins have a stabilizing function in ice cream and in our body, they are involved in the formation of all structures in addition to performing defence functions and regulating metabolic functions.

Proteins are essential in childhood and adolescence to meet the needs of growth. One gram of protein provides 4 Kcal. In a balanced diet, between 12-15% of the total calories of the daily intake should come from proteins.

Sugars, mostly sucrose, provide a lot of energy. Honey or glucose syrup can also be used. The sugars add a pleasant flavour to the ice cream, fix the aromas and give it consistency. Sugars are fast-absorbing carbohydrates (that is, they instantly provide energy to the body). Glucose is the brain’s fuel. One gram of carbohydrates provides 4 Kcal.

In a balanced diet, between 55-60% of the daily intake calories must come from total carbohydrates, of which no more than 10% must be sugars. Fats of dairy or vegetable origin, mostly saturated, enrich the ice cream in calories and make it creamier, giving it body and flavour. One gram of fat provides 9 Kcal.; twice as many proteins and carbohydrates.

Fat is a reserve energy that if not used is stored in the body. In a balanced diet, between 25-35% of the calories in the daily intake must come from total fat, of which no more than 10% must be saturated fat (from meat, milk, eggs and some oils). vegetables); another 10% must be monounsaturated fat (which in our diet comes mainly from olive oil) and finally another 10% must be at least polyunsaturated fat (from fish and seed oils).

• The fat-soluble vitamins, A, D, K and D, come from cream, milk and eggs.
• The water-soluble vitamins C, B and PP, come from natural fruits or their juices.
• Vitamins are essential for the proper functioning of the body because they are involved in the regulation of numerous metabolic processes.

Mineral salts such as calcium, phosphorus, sodium, potassium, magnesium … emanate from milk, juices, nuts, cocoa and cereals. They are important for health because they are part of bones, teeth; of some soft tissues, such as the brain; of some enzymes, vitamins and hormones, and maintain the ionic balance of the cells, being vital for the proper functioning of the heart.

For consumers concerned with keeping the line or with problems of metabolic assimilation, low-calorie ice cream can be made. Substituting whole milk for skim milk and not enriching with cream, you get ice cream that does not exceed 1-2% fat. Using preferably fructose instead of sugar, of greater sweetening power than sucrose, the necessary amount will be less. It is important, to alleviate the decrease of solids, which are ice cream rich in fibre, thus achieving the desired consistency and over rum.

Ice creams of the future

Despite the good weather, we cannot fool ourselves, ice cream is still a seasonal summer product in our country. Perhaps, in addition to the advertising campaigns that are sporadically carried out through the media, new products should be offered in line with current market demand.

For many, it is no longer enough that food is healthy and safe, but that they seek some preventive or curative action. The current lifestyle and the increased awareness of consumers that adequate food is an essential factor to preserve health, has forced the food industry to strive to develop and apply new technologies, in order to provide food with characteristics able to cover these concerns. The result is the so-called functional, nutraceutical, medicinal, intelligent or design foods. They are enriched with substances ranging from vitamins to omega-3 fatty acids, through minerals, dietary fibres … or ginseng.

Why not also make ice cream with bio effect or enriched in calcium, fibre, vitamins …?

The challenge is served.

Do not forget to check our website to see excellent slushy machines to prepare your smoothies and other machines for your parties and events.