| 12. |
Can
you store other food with ice cream? |
|
Never store ice cream surrounded by
pungent smelling objects or they will
catch the smell. |
| 13. |
How
soft serve ice cream is different then
regular ice cream? |
|
The difference
between soft serve ice cream and regular
ice cream include: composition, freezing
procedures, stability and whipping
properties of the mix and maintenance
of dry , smooth , stiff characteristics
of the products as drawn from the
freezer. |
| 14. |
Why
Havmor does not offer ice cream for
diabetic people? |
|
Indian law does
not allow artificial sweetener to
be added in ice cream and hence Havmor
cannot make ice cream for diabetic
people. |
| 15. |
What
is frozen desert? |
|
There is a lot
difference between ice cream and Frozen
dessert. Ice cream is made from milk
fat while Frozen dessert is generally
made from vegetable oil like palm
oil. Ice cream made from milk fat
is nutritious while that made from
vegetable fat (Frozen dessert) is
not good for health due to saturated
fats (soyabean oil) used. The calorific
values also differ. In fact, Frozen
dessert is not called “Ice cream”
as per the Indian law. |
16. |
There
are certain myths and misconception
in the minds of people: |
|
» |
Consuming icecream causes cough
and cold. This is very much
prevalent due to cold nature
of ice cream.. Doctors under
such conditions advice to take
preventive care as consuming
as cold as ice cream (- 15 C)
might irritate the throat due
to existing infection. Also
many – a times locally
made ice cream ( sancha made)
in an environment which may
not be as hygienic as we are.
Due to this, microbial counts
present may cause infection
which over a period of time
is attributed to ice cream in
general. As a matter of fact,
ice cream is calorie wise nutritious
product but only its physical
nature is cold. |
| » |
Ice cream
smooth texture is due to eggs:
Another myth. If eggs are to
be used, as per the law “RED”
dot is mandatory (green dot
for vegetarian, Red for non
– vegetarian). Secondly,
egg yolk is permitted and acts
as emulsifier. But to achieve
smooth texture, there are several
vegetarian ingredients ( permitted
by law) which are widely used.
Smooth texture can be attributed
to this vegetarian stabilizers/
emulsifier and a process like
homogenization and correct composition
and use of air during manufacturing.
We put NO eggs. |
| » |
Reason
for “sandiness “
– Extreme and frequent
temperature fluctuation during
market storage can cause such
problems ( eg. Electricity failure
for a longer time and molten
/ soft ice cream is hardened
once again, switching off the
DF during night for a prolong
duration, not maintaining recommended
storage temperature etc). By
avoiding above reasons, Sandiness
can be avoided. |
|
