Fans of ice cream, And they are almost all of them regardless of age, They don't have to be afraid of Salmonella often hosting them. Known labels already produce ice cream without eggs, main culprits poisoning. This does not affect their quality and excellent taste in any way.
The base of the ice cream still remains compacted, skim milk, sugar, flavor additives such as, np. fruit, kawa, chocolate and natural substances that improve the taste, Quality and consistency of ice cream. Beautiful colors of ice cream owe, among others, to carrot and orange carotene, concentrate of beetroot beetroot, chlorophyll with edible, green parts of plants.
You can also find pectins from immature apples and lemons, Middle -bread flour, Dried seaweed, Guar gum. These substances, having gelling and stabilizing properties, they cause, that ice cream is more difficult to dissolve in the sun.
Very good during the summer season, There will be an ice foam (mus). It is a dessert, who does not threaten the throat and therefore can be given to children and people with sensitive health without fear. This foam has the consistency of the so -called. "Bird's milk". After removing from the packaging for many hours, it retains its shapes at room temperature. Jogurt ice cream popular in the world – They get the market with resistance. Treaded from a powder yogurt concentrate, with reduced fat content, They have many healing properties.