Strawberry ice cream

INGREDIENTS:

Cream: oily, yellowish part of milk containing butterfat

Skim milk: milk from which cream has been removed.

Sugar: any class of sweet, soluble crystalline carbohydrates.

Strawberries (strawberries, sugar, cellulose gum, sodium alginate): cellulose gum is a purified substance of cell walls or fibers derived from plant tissue; sodium alginate is an extract derived from seaweed and used as a stabilizer.

Strawberry extract: essence or concentrate.

Color (FD & C Red #40): a synthetic dye widely used to color food, drugs and cosmetics (FD & C) and manufactured to meet government specifications.

Guar gum: from the Guar plant in India. In powdered form, it ties water molecules to the ice cream mixture for a smooth texture.

Salt: sodium chloride used for seasoning and preservation

Mono & Diglycerides: emulsifiers derived from the fat of soybeans and vegetable oils.

Dextrose: the technical name for glucose, a highly refined and almost pure sugar.

Polysorbate 80: an emulsifier that keeps ingredients from separating.

Carrageenan: a stabilizer made from a marine plant, used to keep the ingredients creamy.

Cellulose gum: purified form of cellulose.

(c) Copyright 2000. The Christian Science Publishing Society

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...