Recent advances in the ice cream making

Savvy Sharma
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Abstract

Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.
冰淇淋制作的最新进展
由于人们对提高人体营养和健康的食品的兴趣日益浓厚,食品工业和研究人员不得不从事新型有益冰淇淋的生产。现在人们对营养丰富的食物和增强味道更感兴趣。各个年龄段的消费者都喜欢冰淇淋作为一种吸引人的乳制品。在食用前经过冷冻的浓缩乳制品被称为冰淇淋。它是一个固体和液体微晶体相互连接的系统。由于冰淇淋是最受欢迎的冷冻产品,它有很大的机会通过改变冰淇淋的营养特性来改变人们的饮食。此外,它还提供了必要和有用的成分以及令人愉悦的味道和味道。然而,感官特性和储存稳定性不能因减少或省略典型冰淇淋成分而受到损害。每种成分在制作理想冰淇淋的过程中都起着重要的作用。目前,市场上有大量的调味冰淇淋和创新冰淇淋。各种新的研究都表明,含有营养成分的冰淇淋会产生积极的影响。因此,本文将重点介绍冰淇淋制作的最新进展以及营养成分的修饰。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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