Why is sugar added to so many foods?

Sweetness has an almost universal appeal. So adding sugar to processed foods makes them more appetizing. But sugar is also added to foods because it:

Boosts flavor

Gives baked goods texture and color

Helps preserve foods, such as jams and jellies

Fuels fermentation, which enables bread to rise

Serves as a bulking agent in baked goods and ice cream

Balances the acidity of foods containing vinegar and tomatoes

Ais krim adalah hidangan beku pembuka selera, ia disukai pelbagai golongan tak kira tua atau muda. Selain menpunyai rasa yang enak, ia juga mengandungi unsur gizi makanan yang tinggi.

Seperti yang kita tahu, sumbangan terbesar kepada nilai gizi makanan ais krim berasal dari bahan-bahan mentah asasnya, iaitu susu. Sebab itulah mengapa ais krim mempunyai nilai gizi yang tinggi berbanding dengan lain-

lain jenis minuman. Untuk mengetahui lebih lanjut mengenai ais krim, jom usha fakta-fakta berikut tentang ais krim:

Ais krim adalah makanan beku yang mempunyai kumpulan tekstur semi-pepejal. Berdasarkan komposisinya, ais krim diklasifikasikan kepada tiga kategori, iaitu ekonomi, purata yang baik, dan mewah. Ais krim komersial yang biasanya kita beli adalah dari jenis ekonomi.

Ais krim yang berkualiti biasanya ditentukan oleh bahan-bahan mentah yang berkualiti tinggi dan proses pembuatannya yang bersih. Komposisi nutrien bagi setiap 100 gram ais krim ialah tenaga (207 kcal), protein (4.0 g), dan lemak (12.5 g).

Manfaatnya bagi tubuh kita

Di dalam bahan asas ais krim, iaitu susu mengandungi lebih daripada

100,000 jenis molekul. Selain air dan lemak, molekul-molekul itu merangkumi protein, karbohidrat, mineral, enzim-enzim, gas, dan vitamin A. C dan D.

Selain itu juga susu mengandungi beberapa komponen bioaktif berupa protein susu, laktosa, asid-asid lemak dan mineral, terutama kalsium. Itu sebabnya produk-produk tenusu, termasuk ais krim juga mempunyai sumbangan yang tinggi bagi

kesihatan tubuh.

Salah satu komponen kelas karbohidrat yang terdapat dalam ais krim laktosa. Laktosa, di samping untuk menambah perisa juga dapat mengekalkan kesedapan (rasa yang baik) kepada ais krim.

Manakala fungsi asid lemak dan asid linoleik pada ais krim adalah untuk meningkatkan aktiviti antipatogenik, anti-bakteria, dan anti-virus.

Kandungan kalsium dalam ais krim berguna untuk mengekalkan keupayaan tulang, mencegah osteoporosis, kanser, dan darah tinggi.

Ice cream (derived from earlier iced cream or cream ice[1]) is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.[2] In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavours of ice cream are vanilla and chocolate.[3]

Using liquid nitrogen to freeze ice cream is an old idea and has been used for many years to

harden ice cream. The use of liquid nitrogen in the primary freezing of ice cream, that is to effect the transition from the liquid to the frozen state without the use of a conventional ice cream freezer, has only recently started to see commercialization. Some commercial innovations have been

documented in the National Cryogenic Society Magazine "Cold Facts".[32] The most noted brands are Dippin' Dots,[33] Blue Sky Creamery,[34] Project Creamery,[35] and Sub Zero Cryo Creamery.[36] The preparation results in a column of white condensed water vapor cloud, reminiscent of popular depictions of witches' cauldrons. The ice cream, dangerous to eat while still "steaming", is allowed to rest until the liquid nitrogen is completely vaporised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw.

Making ice cream with liquid nitrogen has advantages over conventional freezing. Due to the rapid freezing, the crystal grains are smaller, giving the ice cream a creamier texture, and allowing one to get the same texture by using less milkfat. Such ice crystals will grow very quickly via the processes of recrystallization, thereby obviating the original benefits unless steps are taken to inhibit ice crystal growth.

For similar reasons, good results can also be achieved with the more readily available "dry ice" and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.[37]

Children making icecream to be sold for the benefit of the church at a ministers and deacons meetingLOC

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See More About ice cream food candy

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be

brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his

guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.First Ice Cream Parlor In America - Origins Of English Name

The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.

Methods and Technology

Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream's manufacture.Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832.Nancy Johnson and William Young - Hand-Cranked Freezers

In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar "Johnson Patent Ice-Cream Freezer" in 1848.Jacob Fussell - Commercial Production

In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897. Mechanical Refrigeration

The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture. Continuous Process Freezer

Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.History of the Ice Cream Sundae

Historians argue over the originator of the ice cream sundae.History of Ice Cream Cones

The walk-away edible cone made its American debut at the 1904 St. Louis World's Fair.Soft Ice Cream

British chemists discovered a method of doubling the amount of air in ice cream creating soft ice cream.Eskimo Pie

The idea for the Eskimo Pie bar was created by Chris Nelson, a ice cream shop owner from Onawa, Iowa. He thought up the idea in the spring of 1920, after he saw a young customer called Douglas Ressenden having difficulty

choosing between ordering an ice cream sandwich and a chocolate bar. Nelson created the solution, a chocolate covered ice cream bar. The first Eskimo Pie chocolate covered ice cream bar on a stick was created in 1934.Originally Eskimo Pie was called the "I-Scream-Bar". Between 1988 and 1991, Eskimo Pie introduced an aspartame sweetened, chocolate covered, frozen dairy dessert bar called the Eskimo Pie No Sugar Added Reduced Fat Ice Cream Bar. Haagen-Dazs

Reuben Mattus invented Haagen-Dazs in 1960, he choose the name because it sounded Danish. DoveBar

The DoveBar was invented by Leo Stefanos. Good Humor Ice Cream Bar

In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks equipped with bells and uniformed drivers. Suggested Reading

Photos - Ice Cream History Food Inventions Soda Fountain

Suggested Reading

History of the Ice Cream Sundae

History of the Ice Cream Cone Elsewhere on the Web

History and Development of Ice Cream

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