JIGAR- MILK CREAM VS COMMERCIALLY AVAILABLE ICE CREAM
Madurai Famous Jigarthanda LLP ®
The Original Dessert Drink | Serving Sips of Nostalgia – Since 1977
Introduction
Madurai Famous Jigarthanda brings you less processed Ice cream. That's why the scoop of ice cream in your glass melts quickly. What does less processed ice cream mean? So, what is the difference between less processed ice cream and highly processed ice cream? Why do other commercially available ice creams don’t melt quickly? Which ice cream is healthier? Let's find out the answer to these questions.
Jigar Ice cream (Jigar Milk Cream)
We can see that the practices used since 1977 to maintain the authenticity of Jigar milk cream are still being foiled. By doing this, the taste and texture of the Jigar ice cream can be preserved without any changes. Modern machinery does not change the methodology of manufacturing without human touch. Therefore, high efficiency and stability can be achieved. Another feature is that Jigar milk cream is made without emulsifiers and stabilizers, so the aging process is avoided, hence the Jigar ice cream is less processed.
Commercial Ice cream and Frozen desserts (Milk based and Vegetable oil based)
There is a wide variety of commercially available ice creams, which come in various flavors and colors and are manufactured using modern technologies and modern processing steps. From blending to hardening, these long strips deliver appealing ice creams to customers. Milk-based ice creams provide nutrients up to a point, but some processes alter the nutrients.
There are Frozen desserts available in the market which are often confused with ice creams. In the ingredients of frozen desserts milk is replaced with vegetable oil which is never a healthy choice for consumers. This is also highly processed and compared to milk-based ice creams the texture and mouthfeel changes in frozen desserts.
These types of ice creams are marketed after adding emulsifiers and stabilizers. Through this process, the ice cream does not melt quickly and maintains its texture.
Benefits of not using emulsifiers and stabilizers in Jigar ice cream
· No reduction in nutritional values.
· No Gastrointestinal problems.
· No potential Carcinogenic hazards.
· No detracts from the authentic creaminess of natural ice cream.
· No health concern in overuse.
· No alteration in taste and texture.
· People with lecithin allergy can consume Jigar ice cream.
Demerits of not using emulsifiers and stabilizers in Jigar ice cream
· Prone to melt quickly.
· Prone to the reformation of ice crystals.
· Can’t hold its shape at room temperature.
Conclusion
Jigar ice cream is a healthier alternative to commercially available ice creams and frozen desserts as the Jigar ice cream follows the traditional method of processing ice cream without any additives such as stabilizers and emulsifiers. These substances are mainly used in industrial ice creams to improve durability and stabilize the product, but can degrade the taste and the texture, and may even be harmful to health. Jigar ice cream does not use these additives which allows it to maintain the rich creaminess, nutritional content, and the taste of authentic dairy cream. Jigar ice cream, though it may melt easily and is more temperature sensitive, has a variety of positive attributes such as reduced digestive problems and refinement in the absence of lecithin, which makes it ideal for anyone looking for a more rustic and classic style of ice cream.
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