How to distinguish quality ice cream from poor quality. 3 ways that I show with an example.

Today I will tell how to distinguish high-quality ice cream from low-quality andI'll show you three ways to effectively distinguish with an example. To test, I bought four packs of ice cream, specially I took the usual creamy, without complex additives. The price of the products was from 18 to 37 rubles.

Photo taken by the author (ice cream in the store)

1. First of all, you need to read the composition. HThe shorter the composition, the more natural the ice cream. Natural ice cream should not contain preservatives. In any case, there will be emulsifiers in ice cream, since without them it would disintegrate, but according to GOST, gelatin, guar or xanthan gum, agaroid are safe, other emulsifiers are not desirable. Also included in ice cream there should be no soy, starch and vegetable fats (palm and other oils, except butter). Better to have ice cream corresponded to the state standard, then its ingredients are definitely not harmful. Of my samples, only one corresponded to GOST. By the way, drinking water should not be part of high-quality ice cream.

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Photo taken by the author (many ingredients included) — Photo taken by the author (4 samples)

The photo was taken by the author (unfortunately, in Russian, the composition practically did not appear in the photo, but it was the best of the four, it was only possible to find fault with the composition of the waffle cup) — Photo taken by the author (4 samples)

Photo taken by the author (worst composition, one chemistry) — Photo taken by the author (4 samples)

Photo taken by the author (you can put it in second place, but still the composition is far from ideal) — Photo taken by the author (4 samples)

2. When opening the package on ice cream there should be no ice. If the ice cream is frozen, try to break a piece off it, if it is prickly, then the product is of high quality; if it is smeared, the ice cream is not natural. You can do a visual test for palm oil content, leave the ice cream at room temperature for 30-40 minutes. If it will strongly melt and lose its shape - in front of you is a palm productif it melts, but retains its shape - no palm oil. Only 2 samples passed the test, the photo shows the result, scroll to the right.

Photo taken by the author (the first sample disintegrated completely)

3. You can also spend starch detection test, which greatly degrades the quality of the product. Put a drop of iodine on ice cream, if it turns blue, there is starch, if it remains the same, there is no starch. One of the subjects failed the test, scroll to the right (starch was indicated in the composition). As a result, out of four units of ice cream, only one turned out to be of high quality and almost all tests passed. It should be noted that both his price was above all. If you liked the article - rate it like and if not signed, be sure to subscribe to the channel!

Photo taken by the author (first sample)