Scientists Turn To Unsaturated Fats For Healthier Ice Cream:
Ice cream is a complex, three-phase food system in which ice (solid), air (gas) and unfrozen water (liquid) coexist. Much that makes ice cream an indulgence derives from its relatively high fat content, which can range from 10 to 18 percent in premium varieties. In addition to its role in taste and flavor development, fat is crucial to ice cream's texture. No wonder, then, that most low-fat varieties fail to offer the same taste sensation.
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