"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
- Why Is It So Rich & Smooth?:
Why is gelato so rich tasting and smooth, yet lower in fat and calories?
to the web site of the International Dairy Foods Association, "Gelato
is (a frozen dessert) characterized by an intense flavor and is served
in a semi-frozen state. It contains sweeteners, milk, cream, egg
yolks and flavoring."
The semi-frozen state referred to in this
description is a major factor in gelato's perceived richness. In
that condition, gelato is served soon after it is frozen, so that
ice crystals have not had the opportunity to grow and produce coarseness.
Also, gelato, whether served semi-frozen at retail or packaged for
hard frozen distribution, is usually produced at a relatively low
overrun. This also adds to the product’s perceived richness.
Flavors in such low overrun, dense products are many times on purpose
more concentrated and intense delivering flavor profiles not possible
in more conventional ice cream formulas and formats.
of gelato as "…lower in fat and calories" is erroneous.
There is no standard of identity for gelato and fats level in gelato
vary as much as that of conventional ice cream. Also, the composition
ranges involved are such that the calories per gram are in the same
range as ice cream per se. In fact, the lower overrun of gelato often
produces higher calorie level per serving than in conventional, high
overrun, ice cream because of its increased weight per serving associated
with the lower overruns involved
more information on"Tharp & Young On Ice Cream" offerings
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