ShareSODIUM IN ICE CREAM.
Author(s) : TOBIAS J.
Type of article: Article
Summary
RATIO OF POTASSIUM TO SODIUM IN FLUID AND DRIED MILK IS APPROXIMATELY 3:1, WHILE IN 8 DIFFERENT FROZEN PRODUCTS IT WAS APPROXIMATELY 2:1. SOURCES OF SODIUM IN ICE CREAM INCLUDE SALT, WATER, SERUM SOLIDS, STABILIZERS, CHEMICAL ADDITIVES AND SWEETENING AGENTS. DAILY INTAKE OF SODIUM, ITS POSSIBLE LINK WITH HYPERTENSION AND PROPOSED US REGULATIONS ON SODIUM LABELLING OF PRODUCTS ARE DISCUSSED. (DAIRY SCI. ABSTR., GB., 45, N.12, 1983/12, 944, 8911.
Details
- Original title: SODIUM IN ICE CREAM.
- Record ID : 1984-1087
- Languages: English
- Source: Dairy Rec. - vol. 84 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Regulations; Sodium; Potassium; USA; Ice cream
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