Tharp & Young "On Ice Cream" - home Tharp & Young "On Ice Cream" - home
Home
North American Ed. Dec 2021
Asia/Pacific Ed. 2022
North American Ed. Dec 2022
Pre-registration
Future Programs
Custom/On Site
Programs

Faculty
Who Should Attend
Gallery
The Book
Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
Contact Us
Links
   
   

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


For more information on"Tharp & Young On Ice Cream" offerings in North America, Latin America, and Asia/Pacific regions click here.