Comparison Of Regular Ice Cream And Yogurt Ice Cream †Free Samples

Question: Discuss about the Comparison Of Regular Ice Cream And Yogurt Ice Cream. Answer: Introduction Different food items are classified in same categories but usually have different ingredients that are used in their processing. This makes their chemical composition different and therefore lead to different nutritional value. This is the same case, which can be found on regular ice cream and the yoghurt ice cream. These foods are categorized in the same class but usually have different nutritional values due to the difference in the ingredients used. The regular ice cream and yoghurt ice cream are frozen treats that are made from dairy products but usually have cleat difference. The regular ice cream typically has not less than 10 per cent of ice cream as part of its ingredients. Nevertheless, this composition is not found on the yoghurt ice cream. Additionally, not of the products have fat content, which can s able to vary, and therefore contributing to some of the differences. In definition, regular ice cream is a dessert, which is made from milk or cream with addition of some fl avors during processing. In flavoring, artificial flavors or even fresh fruits are commonly added. History Lastly, in the serving, the regular ice cream is served in cups and then some topping which may include chocolate syrup, nuts, wafers, caramel or even fresh fruits. The history of the regular ice cream can be traced all the way to Baghdad, where it was a dessert for a long time. Nevertheless, it is the Chinese who came up with a way of making the ice cream with milk. The dessert then spread to china, Europe and then United State. Yogurt on the other hand was introduced in the 1970s since it was considered healthier than the regular ice cream (Nanni, and Spinsanti, 2010). On the other hand, yogurt ice cream is another dessert, which is usually manufactured from yogurt rather than cream like regular ice cream. In the preparation, the ice cream is done in cooling vats and then the ingredients are churned while they are being cooled. This helps to prevent any formation of the ice crystals and therefore making the ice cream more creamier. On the other hand, the yogurt ice cream is manufac tured in an ice cream machine (Petti, Tarsitani D'Arca, 2001). The use of the machine helps to in cooperate the air into all the ingredients after they are mixed. The ingredients are then cooled rapidly in order to prevent any formation of crystals. The manufacturing processes are able to bring out the bigger difference between the two desserts. Ingredients In terms of the ingredients, regular ice cream yogurt ice cream milk fat ranging between 10 and 16 per cent milk solids milk solids milk fats which are less than 10 per cent Sweeteners Gelatin Flavorings corn syrup Stabilizers Flavors Ingredients functions In the manufacturing of the regular ice cream, the main ingredients are the milk, sugar, fats and flavors. Other flavors can therefore be added as noted earlier to make the different flavors. The milk is one of the key ingredient in the regular ice cream (Orlov, 2015). This helps to provide the amount of the proteins in the ice cream. In addition, the milk part is responsible for the provision of the low fat content and also increase the creaminess of the product. Moreover, the air bubbles helps to add the creaminess in the regular ice cream. The other key ingredient in the regular ice cream is the sugar. The sugar is able to produce the sweetness in the ice cream. Nevertheless, this is not the main purpose of the sugar. The sugar helps to control the amount of ice formed during the freezing of the regular ice cream (Nanni, and Spinsanti, 2010). The process ensures that the regular ice cream is soft as required in order to allow the scooping during eating. Moreover, the sugar helps to provide the required thickness of the regular ice cream and therefore making it stable to heat shock. The sugar is able to provide about 50 percent of the energy in the regular ice cream. Another key ingredient is the fat, which is able to provide the structure of the regular ice cream as well as delivering the flavor, boosting the creaminess and also stabilizing the tiny air bubbles. Additionally, other stabilisers and emulsifiers are also added as part of the i ngredients. The stabilisers are added in order to control the texture of the regular ice cream and also prevent the meltdown. On the other hand, the emulsifiers are added to improve the structural part of the regular ice cream and making it more thicker and resistant into melting. Lastly, ice and air are used as part of their ingredients and these help to control the structure of the ice cream, therefore affecting the quality and stability. On the other hand, the yogurt ice cream is made with key ingredients such as the milk solids, sweetener, milk fats and yogurt culture (Orlov, 2015). The milk solids in the yogurt ice cream are used to provide the body and the texture of the final product. In the manufacturing of the yogurt ice cream, the yogurt cultures are some of the added ingredients. The main cultures include Lactobacillus bulgaricus and Streptococcus thermophillus. The main key performance for the cultures and especially the bacteria cultures is to preferment lactose (milk), in order to produce lactic acid (Petti, Tarsitani D'Arca, 2001). This is able to lead to the reduction of the PH and therefore lead to the clotting of the milk. In addition, the milk solids are able to provide the required lactose which provides the required sweetness of the yogurt and the proteins in its nutritional values. Also, the milk solids are able to increase the resistance in melting for the yogurt ice cream. The milk solids as well provide the texture and the body of the yogurt ice cream (Nanni, and Spinsanti, 2010). Other ingredients in the product include the animal gelatin together with vegetable additives such as the guar gum or carrageenan. These are able to contribute to the stabilization of the yogurt, reduction of its crystallization and increasing the temperature at which it will be able to melt. The stabilization process is able to ensure that the consistency of the smoothness in the yogurt is maintained regardless of the temperature change and handling nature. Differences between yogurt and regular ice cream One of the major difference which is found on these products is in terms of their nutritional values. In terms of the nutritional values resulting from the ingredients, the regular ice cream has 207 calories, 3.5 grams of proteins, 11 grams of fats and 21.2 grams of sugar. On the other hand, the yogurt ice cream has 159 calories, 4 grams of proteins, 5.6 grams of fats and 24 grams of sugar (Petti, Tarsitani D'Arca, 2001). This results from the use of the different ingredients in the processing of the products. The sugar content can be viewed to be a major difference in the products although some of the people view that the regular ice cream has more sugar than the yogurt ice cream which is not the truth. Another key difference is found in the production process between the products (Orlov, 2015). The yogurt ice cream involves the freezing process which may lead to the killing of some key bacteria in the process. The difference is able to result to the change in the melting points of the two products and therefore lead to physical appearance. The time stand before they melt is therefore a key factor which is change by the processing process of these products, which is done for the marketing process. In addition, the fat content is another key difference which is found in these products. The regular ice cream has a fat content which is between 10 and 18 per cent while the yogurt ice cream has the content less than 8 per cent (Petti, Tarsitani D'Arca, 2001). This helps to provide the marketability of the different products to different people. For instance, the yogurt ice cream will use the value of their product to convince people to be focusing of weight loss to use their product. In addition, another difference is the major product which is involved in the manufacturing of these products. The regular ice cream uses mostly the cream dairy products while the yogurt ice cream uses the milk, which is fat free. In addition, it has to be noted that the yogurt ice cream also has the corn syrup in its processing as part of the ingredients. Scientific justification The nutritional claims, which are labelled on the products, are justified. The control of their texture is well justified in the use of the contents of the ingredients since their physical appearance and solid texture is seen. Nevertheless, it has to be noted that these products fails to label the cons parts of their products. For instance in the yogurt ice cream, it is not labeled that the corn syrup which is used is not good for the diabetic people. Conclusion It is clear that although the regular ice cream and yogurt ice cream share a lot of the ingredients, the few which are not common contribute to a lot of the differences in the products. These ingredients are able to lead to the differences in the chemical composition, texture and the appearance of the final product. The focus on the nutritional value for each of the products can be realized as the main area which is able to lead to the differences. References Petti, S., Tarsitani, G., D'Arca, A. S. (January 01, 2001). A randomized clinical trial of the effect of yoghurt on the human salivary microflora. Archives of Oral Biology, 46, 8, 705-12. https://www.ncbi.nlm.nih.gov/pubmed/11389862 Nanni, M., and Spinsanti. L. (2010). "Forecast Analysis for Sales in Large-Scale Retail Trade." Print. www.igi-global.com/ViewTitle.aspx?TitleId=44291 https://healthyeating.sfgate.com/nutrition-frozen-yogurt-vs-ice-cream-1525.html Orlov, A. (August 10, 2015). The real scoop: Frozen yogurt only sounds healthier than ice cream for Life by DailyBurn. https://edition.cnn.com/2015/07/27/health/frozen-yogurt-versus-ice-cream/