Many people buying ice cream, do not pay attention to its composition, written on the packaging.
State standards of quality have been published dessert : Milk - 10% milk dry residues (casein, proteins, lactose) - up to 12% sugar (the combination of sucrose and glucose syrups) - up to 16%, stabilizers and emulsion - to 0, 5%, water - up to 64% .
In general, the fat content of ice cream depends on the quantity of milk is contained therein. When Ideally, the ratio should be as follows: fruit and berry ice cream - 0% fat, ice milk - up to 6% fat, ice cream - up to 10% fat, ice-cream - up to 15% fat.
Buying a new favorite ice cream packaging, look at it composition . Chances are you'll find it in vegetable or palm oil instead of milk. He added not all. After all, to add natural milk needed the extra cost and effort, as well as the need to think about storage conditions dessert. Instead, ice cream contains stabilizers (E-471, E-412, E-466, E-476, E-410, E-407, E-322, E-202), and flavorings. First of all, children are very fond of ice cream, so before you buy you need to study the composition, before you give your child a treat.
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