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BIOLOGICAL, TECHNOLOGICAL AND EATING QUALITIES OF SMALL SCALE PRODUCTION ICE-CREAM AND SHERBET.

LES GLACES ARTISANALES. QUALITES BIOLOGIQUES, TECHNOLOGIQUES ET GUSTATIVES DES GLACES ET SORBETS.

Author(s) : PLAT P.

Type of article: Article

Summary

A LOW-FAT PRODUCT WAS INVESTIGATED AND A NEW FORMULA HAS EVOLVED WHICH IS LIKELY TO EXTEND FRENCH REGULATIONS. FEATURES OF THE NEW FORMULA ARE THE ABSENCE OF ANIMAL FATS ANDREDUCTION IN SUCROSE CONTENT, BOTH BEING COMPENSATED BY VEGETABLE FATS, LIPIDLESS MILK AND A SWEETENER. ITS MAIN ADVANTAGE IS QUALITATIVE: GOOD EQUILIBRIUM BETWEEN SATURATED AND UNSATURATED FATTY ACIDS AS WELL AS A SIGNIFICANT REDUCTIONIN RAPID-ASSIMILATION SUGARS.

Details

  • Original title: LES GLACES ARTISANALES. QUALITES BIOLOGIQUES, TECHNOLOGIQUES ET GUSTATIVES DES GLACES ET SORBETS.
  • Record ID : 1992-0275
  • Languages: French
  • Source: Diét. Méd. - vol. 17 - n. 1
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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