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VARIATION OF THE NUTRIENT VALUE OF ICE CREAM ACCORDING TO PRODUCTS. THEIR PLACE IN FOOD.

LA VALEUR NUTRITIVE DES GLACES VARIE SELON LES PRODUITS. LEUR PLACE DANS L'ALIMENTATION.

Author(s) : PRIGENT S.

Type of article: Article

Summary

THE AUTHOR SUMMARISES THE MAIN COMPONENTS OF INDUSTRIAL ICE CREAM AND THE THEORETICAL COMPOSITION ACCORDING TO FRENCH REGULATIONS ; HE DETAILS THE RECOMMENDED DAILY CONTRIBUTION OF PROTIDES, CALCIUM, VITAMINS B2 AND C AND THE NUTRIENT VALUE OF ICE CREAM PRODUCTS AFTER THEIR AVERAGE COMPOSITION AND OF SHERBETS. HE INDICATES THEIR CONTENTS OF VITAMINS A, B1, B2, C, E AND NIACIN. THESE DATA ARE INTERPRETED, STRESSING THE VARIATION OF THE NUTRIENT VALUE OF ICE CREAM WITH OVER-RUN. CONSIDERING THAT MOST INDUSTRIAL ICE CREAM ARE OVER-RUN AT 100% AND THAT DAILY PORTIONS ARE 125 CM3, THOSE WITH THE HIGHEST MILK CONTENTS BEING 7 TO 10% OF CALCIUM REQUIREMENTS FOR A DAY. IN ADDITION, THE CONSUMERS SHOULD TAKE INTO ACCOUNT THE SUCROSE AND FAT CONTRIBUTION OF ICE CREAM TO THEIR DAILY RATION. G.G.

Details

  • Original title: LA VALEUR NUTRITIVE DES GLACES VARIE SELON LES PRODUITS. LEUR PLACE DANS L'ALIMENTATION.
  • Record ID : 1983-0204
  • Languages: French
  • Source: Surgélation - n. 203
  • Publication date: 1982/05
  • Document available for consultation in the library of the IIR headquarters only.

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