ICE CREAM: A FOOD. COMPOSITION.

LA GLACE : UN ALIMENT. COMPOSITION.

Type of article: Article

Summary

THE FIRST PART OF THIS PAPER STUDIES THE COMPOSITION OF ICE CREAM COMPONENTS, EITHER THEORETICAL AND COMPARED IN FRANCE, THE U.S.A., BELGIUM, AND ITALY OR ACTUAL, WITH THE FOLLOWING COMPARED PROFILES: PROTEINS, LIPIDS, GLUCIDS, MINERALS, VITAMINS AND OTHER COMPONENTS (SWEETENING, STABILISING AND EMULSIFYING AGENTS, CHEMICAL ADDITIVES, NATURAL OR ARTIFICIAL FLAVOURS, COLOURING AGENTS). THE A. GIVES THE RELATIONSHIPS BETWEEN THE ORGANOLEPTIC DEFECTS AND THEIR ORIGINS, ESPECIALLY FOR ICE CREAM TEXTURE AND UNSATISFACTORY OVER RUN. THE CHARACTERISTICS OF CONFECTIONERY ICE CREAM, OF VARIOUS TYPES OF ICE CREAM (POWDER, DESSERTS TO BE FROZEN, SHERBETS), YOGURT ICE CREAM AND DIETETIC ICE CREAM ARE DESCRIBED. THE LAST PART OF THE PAPER SUMMARISES THE BACTERIOLOGICAL STANDARDS THAT ICE CREAM SHOULD MEET IN FRANCE (DECISION OF SEPTEMBER 13, 1967). G.G.

Details

Original title: LA GLACE : UN ALIMENT. COMPOSITION.
Record ID : 1981-0189
Languages: French
Source: Aliment. Vie - vol. 67 - n. 4
Publication date: 1979
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Regulations; Glucide; France; Chemical composition; Microbiology; Lipid; Vitamin; Belgium; Organoleptic property; Protein; Chemical property; USA; Italy; Ice cream