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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Vanilla Ice Cream like other flavorus of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. Vanilla is frequently used to flavour ice cream, especially in North America, Asia, and Europe. The type of vanilla used to flavour ice cream varies by location. In North America and Europe consumers are interested in a more prominent, smoky flavour, while in Ireland they want a more anise-like flavour. To create the smooth consistency of ice cream, the mixture has to be stirred occasionally and then returned to the container of ice and salt to continue the solidification process. Many producers often consider vanilla to be the “default” or “plain” flavour of ice cream.
Ice cream is flavoured by artificial or natural vanilla flavoring. Artificial flavourings contain 100% vanillin, the main ingredient that contributes to natural vanilla extract’s flavour. Natural vanilla extract also contains nearly 200 more compounds in addition to vanillin. The different chemical properties of these compounds may cause compatibility issues with different ice cream preparations. Vanilla ice cream may be classified by the type of flavouring used. If natural vanilla extract is used, then the product is called ‘vanilla ice-cream’. If vanillin from natural vanilla is used, then the product is called ‘vanilla flavored ice cream’. If artificial vanillin is used, then the product is labelled as an ‘artificially flavored vanilla ice-cream’.
Source: WikipediaAdd to Favourites