“Now, in our time, ice cream was hoo, now you will not find such a thing!” - do you also often hear something like that? Enough tolerating this! Let's learn to distinguish real ice cream from ersatz product.
1. While not melted - read the composition
Here we need to know that manufacturers make ice cream in two ways. Some - by state standards (albeit incomparable with the Soviet ones), others - according to their own technical specifications. If in the first case the product can still be eaten, then in the second it sometimes carries a direct health hazard. It’s not fools who work at cold-storage plants, and they try to disguise or write all the unsightly information in smaller type. But we will still cry them. So, what do the packaging labels say?
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GOST R 52175 2003 |
TU |
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Ice cream base |
Milk or cream |
To reduce the cost of the shove and the cheapest dairy products and vegetable fats. |
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Permissible composition |
Only milk (nonfat, dry, whole, condensed with sugar - any kind, but natural), sugar, butter, eggs, natural flavors and flavorings |
Here on the wrapper you can read anything: whey milk, dry and condensed; whey concentrate, flavorings identical to natural, emulsifiers and stabilizers. And, of course, a gentleman's set of various "E". |
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Emulsifiers and stabilizers |
Only natural (pectin, agar-agar, gelatin). Without them, ice cream would not be so soft and plastic. |
It tried the chemical industry, producing additives that are identical to natural. |
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Vegetable fats |
Waffle cup / cone only |
Coconut, palm oil - only the names sound beautiful. Otherwise, vegetable fats are not very useful for the human body. |
By the way, a list of ingredients that is too long helps pass the time while reading, but in no way speaks of quality. Most often, half of this writing is pure chemistry.
2. We try to break off a piece
This is an absurd, at first glance, occupation has a deep meaning. Happened? So, ice cream is real. A product with a lot of vegetable fat will just be smeared.
3. Evaluate the color of "acidity"
Does ice cream have any kind of too bright shade? Is the filler on the left pink, and on the right almost a crimson one? Watch out A proper ice cream should have a uniform natural color. And you have in your hands a cheap handicraft of skilled chemists from the food industry.
4. Learn the history of the waffle cup
Well, or popsicle, or briquette - not the essence. The head that a good ice cream never resembles a piece of frozen clay crushed by a boot. And if you got exactly such a thing out of the refrigerator - run away from it as far as possible. Surely the ice cream melted, and then something heavy was put on it. Either there is a lot of palm oil in the product, and it is easily and plastically deformed. Nothing good can be said about the qualities of such a product in either case. But poison them - you can.
5. Mass matters
How is the weight on the package specified in milliliters? Do not be naive, the manufacturer cheats! In real ice cream mass is always indicated in grams.
6. Good can not be cheap
Alas, this is true, and there is no getting away from it. If you are offered supposedly real ice cream for a penny - this is a divorce. On average, ice cream on animal fat is sold at 25% more expensive than its counterpart on vegetable fat. However, a natural product can also be cheap. Overdue.
7. Check for double defrosting.
Do you see these small ice crystals with which ice cream is covered? No, this is not technology like that. This means it has already been thawed, and then froze again.It is not known how much the ice cream lay defrosted, and the taste is no longer ice. We pass by.
8. Look for white bloom
Chocolate glaze should be brown with no trace of white bloom. In addition to the disgusting appearance of plaque indicates improper storage or too chemical composition. You probably will not be poisoned, but wrinkle pretty.
9. Slightly remember waffle cone
Wafer cup or cone have a "rubber" texture? It means that they did not bake or incorrectly mixed the dough. Why do we need products? Conversely, a crispy horn is a sign of a quality ice cream tank. But let's not forget that even GOST allows the use of vegetable fats in the composition of these same waffles.
Bonus: Ice Cream USSR, which we lost
Photo: minus30kilo.ru
Make the "Soviet" ice cream, corresponding to GOST 117-41 (one of the harshest standards for similar products in the world), in our time you can only yourself. Here is its composition:
- Fatty cream (20%);
- Sweetened condensed milk;
- Gelatin;
- Sugar;
- Vanilla sugar.
The maximum shelf life of such ice cream is 7 days. In the USSR, there were queues for ice cream, so there were practically no overdue problems. Now there are other times: briquettes made in the Novosibirsk region are easily sold somewhere in Vladivostok and vice versa, the competition is high, the demand is not quite. Seven days for such a situation is an insignificant time. The current ice cream can be quietly stored for six months and at the same time comply with GOST. And this is good. Moreover, we have already learned how to distinguish good ice cream from bad.
