What are the benefits of ice cream? What is the role of sugar in ice cream?

Because the ice cream tastes pleasant, delicate and smooth, cool and sweet, and has a variety of colors, it can not only help the human body cool down and relieve the heat, provide water, but also supplement some nutrients for the human body, so it is favored in the hot season. Brain-healthy, domestic ice cream is mainly composed of 3 ingredients, of which fat accounts for 7% 16%, sucrose 14% 20%, protein accounts for 3% 4%, the fat contained in ice cream mainly comes from milk and eggs, there is more lecithin, which can release choline, which is helpful for improving people's memory. Balanced nutrition, fat-soluble vitamins in fats are also easily absorbed by the body.

Ice cream contains sugars, which are composed of lactose in milk, various fruit juices, fructose in fruit pulp and sucrose, and organic acids, tannins and various vitamins can provide the human body with the nutrients it needs.

The first thing to tell you is that because ice cream is a kind of frozen food, it can help the human body cool down and prevent heat stroke. The second thing to tell you is that ice cream contains a lot of vitamins, especially fruit ice cream, which can react with other ingredients in ice cream. So that the human body can better absorb vitamins and achieve the effect of supplementing human vitamins.

The last thing to tell you is that there are actually a lot of sugars in ice cream. These sugars are different from other sugars in life, but the sugars in ice cream can also provide energy to the body. In this way, if you eat ice cream when you go out, you will have enough energy to replenish your energy, and you will not feel tired.

Sugar is extremely important for making ice cream because it doesn't freeze, so mixing it with water makes the mixture resistant to clogging and keeps it soft and smooth at lower temperatures.

1. Sweetening power (SP).

2. Reduce the freezing point of the mixed base, if their sweetness value is not the same, and then put them at low temperature, such as: -10) will produce different soft slip. The one with more sugar will be softer and smoother.

Basically, different kinds of sugar can be made with ice cream, but they all have different characteristics, sweetness and freezing points;

Here are a few simple types of sugars:

White sugar: also commonly used, very soluble, it will freeze at a lower temperature (we generally should not put more than 65% of white sugar in the mixed base to avoid freezing); Therefore, we will recommend reducing the amount of white sugar and switching to other sugars.

Glucose: Dextrose is generally a derivative of starch. The easiest glucose syrup to find on the market is 30-38-42 and 60 is the percentage of sugar in the reference dextrose syrup**, the higher the DE value, the lower the freezing point.

It is generally used to replace 20% and 25% white sugar. Its characteristics: low sweetness, anti-knot function, water absorption, strong viscosity (syrup with low DE value);

Properties of commonly used sweeteners:

Variety Average molecular weight a Relative sweetness b Total solids Reduced freezing point Occupancy of sugars.

) coefficient c maximum amount d (%

Dextrose 180 74 92 40

Sucrose 342 100 100 100

Honey honey 75 74 45