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Crèmes glacées : sources de plaisir et de bien-être.

Ice cream: a delivery system for delight and well-being.

Auteurs : GERMAN J. B.

Résumé

Ice cream is an unusually delicious food product and one of the most beloved desserts throughout the world. The addition of extra milkfat and sucrose as a sweetener adds additional calories that reduce overall nutrient density, however ice cream remains a good source of various of milk's nutritional assets. As research to understand the molecular basis by which texture and structure are provided by milkfat and the sweetness and physical properties by sucrose, ice creams are being reformulated to maintain their organoleptic properties while reducing caloric contents. Ice creams can also be very successful carriers to additional nutritive ingredients including probiotics and prebiotics if processed appropriately making them highly delicious carriers of specific functionalities. As nutrition moves forward as a field and seeks to understand how to make foods both delicious and nutritious, one of the most obvious starting points is certainly ice cream.

Détails

  • Titre original : Ice cream: a delivery system for delight and well-being.
  • Identifiant de la fiche : 2006-2522
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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