PHYSICOCHEMICAL SCORES

Consumer Voice - - Vanilla Ice Creams -

As per the na­tional stan­dards, to­tal pro­tein should not be less than 3.5 per cent for ice cream/ medium-fat ice cream and frozen dessert/medium-fat frozen dessert.

Acid­ity Per­cent­age (as Lac­tic Acid)

The acid­ity of a pack­aged prod­uct is re­lated to its shelf life. If acid­ity (acetic acid) is lower than the min­i­mum limit, mi­crobes may grow, will al­low con­tam­i­na­tion of the prod­uct, and re­duce the shelf life of the prod­uct.

As per the In­dian Stan­dards, acid­ity of ice cream should not be more than 0.25 per cent.

Sac­cha­rin

Sac­cha­rin is an ar­ti­fi­cial sweet­ener. It has ef­fec­tively no food en­ergy and is much sweeter than su­crose, but has an un­pleas­ant bit­ter or metal­lic af­ter­taste, es­pe­cially at high con­cen­tra­tions. Baskin Rob­bins 9.30 7.63 6.03 5.90 3.88 4.3 3.28 3 3 Ice Cream Verka Amul 8.10 7.56 5.88 5.94 3.87 3.09 4.00 3 3

Starch is a polysac­cha­ride car­bo­hy­drate. It is pro­duced by all green plants as an en­ergy store. As an ad­di­tive for food pro­cess­ing, food starches are typ­i­cally used as thick­en­ers and sta­bilis­ers in ice cream. 9.39 7.54 5.61 4.62 3.78 4.52 3.16 3 3

Starch

Ice Cream Medium Fat Mother Dairy 9.18 6.76 8.0 4.11 3.89 3.46 3.04 3 3 Frozen Dessert Kwal­ity Wall’s 7.0 7.34 8.0 4.08 3.90 3.34 4.0 3 3 Frozen Dessert Medium Fat Cream Bell Vadi­lal 10.00 7.06 8.0 7.43 3.89 4.09 3.76 3 3 10.00 7.66 8.0 4.00 3.86 2.58 3.52 3 3

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