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Asia/Pacific Ed. 2017
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Cost Management
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I/C: Formulation
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Vanilla Crisis I
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Gelato - Why Is It So Rich & Smooth?:

Question: Why is gelato so rich tasting and smooth, yet lower in fat and calories?

Answer: According 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.

The characterization 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


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