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JULY 16, 2014 by JOHN SUMMERLY
Why Some Brand of Ice Cream Sandwiches Don't Melt


Many natural health practitioners are often quick to tell you that "thyroid problems mean you need iodine" or iodine supplements, however this is not always the case and supplementing with natural iodine will only help those who are deficient. Understanding which herbs can stabilize and boost thyroid function is integral in any natural treatment plan for hyper- or hypothyroidism.



It is also important to understand how overrun calculations affect the concentration of ingredients in ice cream. This is never stated on the label of any brand. Overrun is the percentage increase in volume of ice cream greater than the amount of mix used to produce that ice cream. In other words, if you start off with 1 litre of mix and you make 1.5 litres of ice cream from that, you have increased the volume by 50%. Economy and standard brands of ice cream are the lowest quality and have the greatest percentage of overrun (greater than 100% and as high as 120%) meaning they will require an increased percentage of emulsifiers to increase their volume than higher quality brands. This keeps manufacturing costs low since there is a smaller quantity of medium to higher quality ingredients used for every litre of final product.

Premium and super-premium brands have a lower percentage of overrun (less than 90% and as low as 25%) and don't use as many emulsifiers in their formulations. This results in the highest body and quality of ice cream. It also means that more nutritious ingredients typically make up for the volume. This increases manufacturing costs due to a greater quantity of high quality ingredients used for every litre of final product.

If your store brand or parlor ice cream melts rapidly, that's a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. When made with wholesome and natural ingredients, homemade ice cream will always melt quickly. There is simply no healthy way to keep the fat from destabilizing naturally.

Keep in mind that any frozen treats that are made with dairy products and engineered to be low fat (i.e. frozen yogurt, low-fat ice cream) will typically have the highest overrun and emulsifier/stabilizer percentages. Here's a breakdown of brands, fat content, solids, overrun and cost:

Economy Brands

* Fat content: usually legal minimum, e.g., 10%
* Total solids: usually legal minimum, e.g., 36%
* Overrun: usually legal maximum, ~120%
* Cost: low

Standard Brands

* Fat content: 10-12%
* Total solids: 36-38%
* Overrun: 100-120%
* Cost: average

Premium Brands

* Fat content: 12-15%
* Total solids: 38-40%
* Overrun: 60-90%
* Cost: higher than average

Super-Premium Brands

* Fat content: 15-18%
* Total solids: >40%
* Overrun: 25-50%
* Cost: high

The highest overrun percentages are found in ice creams that use guar gum and xanthan gum, typically in a 3:1 ratio respectively.


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