The new technology aims to remove sugar from ice cream – not taste.


The new technology aims to remove sugar from ice cream – not taste.

Ice cream ice cream is not just magic. This is math.

“You have to respect that,” emphasizes the bologna Carpigiani senior instructor at the university of Gelato Gianpaolo Valli, he spent decades of time, in any given recipe has spent decades of time, in proper water and solid ratio, on the basis of studying interesting ice cream cook. (for reference only: solid content should be between 32% and 46%). If your phone number is off, you may end up with a disaster, not a dessert.

This is especially true if you put aside sugar, which is thought to be crucial to achieving a smooth consistency. Too little, and it turned out to be a solid block of ice.

In rimini in January this year, the annual large-scale trade exhibition, show of ice cream, and cake, chocolate and coffee), ice cream machine leading manufacturer Carpigiani introduced a new technology, with “despised balance law.” The company motioned to see how to make “impossible” ice cream or sorbet: flavored with zero sugar.

Think you’ve met before? No, you haven’t, said valli, who has been teaching a special class for the past four years to lower the ice cream’s glycemic index. For this reason, sugar always needs to be replaced, and usually substitutes like stevia or sugar alcohol. This doesn’t necessarily lead to bad ice cream, but most people think there is room for improvement. For example, eating sugar alcohol can cause bloating and diarrhea.

This new innovation is replaced by the improvement of precise calibrated hot and cold gas and computer algorithms. For a long time, the machine relied on temperature control to maintain the ice crystals, making ice cream its signature structure. With Carpigiani’s latest plan, machine batch freezer become smarter and more responsive, so they can identify unconventional mixture and make the necessary adjustments to maintain these tiny crystal.

Luciano Ferrari, technical director of Carpigiani Gelato university, explains that the machine can basically balance your scales, pointing out that the development is a product of years of research and head injuries. “The world’s diet is generally reduce sugar,” he said, it is a problem for a company, the company’s mission is to let people eat ice cream, and often it as a more sensible alternative to ice cream, adipose content is higher.

Take a walk around Sigep – despite the freshly made waffles and cappuccino foam artist presentations – there is no doubt that the industry is in the minds of customers. (although some of the nutritional benefits are suspect.) In the Carpigiani exhibition hall, there is a pitch in a pitch called black Hawaii. Made from plant carbon, coconut water and raw cocoa, it is known as the “detoxification effect”. (although there is no evidence of a detox diet, reducing sugar is a good idea.) It can also be used in cakes! In just a few feet away, visitors can taste Alvena Abbronzatissimo, this is a kind of add pepper, chili powder and carrots a new base for chocolate ice cream, and “natural antioxidant from olive. There’s pure stuff everywhere.

Gianpaolo Valli using one of the new machine produced a batch of unsweetened hazelnut ice-cream, the ice cream machine to make the necessary adjustments to keep the ice cream ice crystals, make ice cream its iconic structure.

Italian small Italian chain Le Botteghe common owner Giampaolo di Leonardo Pelli explained, to meet the requirements of the specific eating habits can expand the attraction of the ice cream flavors, it emphasizes that only use the seasonal fruit, fresh cream and eggs. “Because we know that people have a lot of problems,” he said, adding that its menu always includes several non-dairy options and at least one kind of stevia sweetness, which is a hot topic for diabetics.

In meetings with vendors, Pelli is looking for Sigep to improve his product. “Every year, you can do a little,” he said.

This seems to be one of the mindset that most Italian ice cream insiders squeeze into the Carpigiani seminar. “I feel sorry for myself in the last few days,” he joked. And he explained how to use the “Gelato 0+” setting, which is limited to Carpigiani’s high-end high-efficiency product line, and his love range is no longer necessary. (a machine costs between $30,000 and $40,000.)

“Why do we want to eliminate sugar? Because we know about metabolic diseases, because we don’t eat well, “said wali, who later proposed a simple sugar-free base, which he would turn into hazelnut ice cream. He poured it into the machine, and when it prepared a similar fruit sorbet, it did a magical balancing act.

A few minutes later, he had a tray that looked like ice cream. He proudly opened the machine and found there was no ice in it. An assistant started handing out dessert cups, each with a small spoon.

“Does it keep the cream? A dealer wanted to know. Mr. Varley replied that it could be kept for two days, but said it would never get too cold because the ice cream had to be several degrees warmer than traditional varieties. “The ice cream is unique, like a baby,” Mr. Varley said, hoping that people will remember that there are still many unknowns. (” this knowledge didn’t arrive a few years ago, just a month ago.” )

In fact, anyone who wants to find this ice cream at the shopping center in the neighborhood might feel cold. The technology is being rolled out – new machines and old versions of software updates – recipes need to be fast and experimental. In addition, due to temperature problems, stores selling these items will need a separate display case.

Has a notable thing: Carpigiani on Sigep show all the recipes, including fruit sorbet, with a little Valli so-called “strong sweet”, in this case, an Italian product called Diete. Tic. He promised that without it the structure would be perfect, but one consequence of cutting all the sugar from the diet would be a taste damage. So, in his 3500 grams of ice cream – usually 700 grams of sugar – only 10 grams of this strong sweetness.

After the meeting, they voted for a number of professionals who said the lack of flavor was a problem even if other ingredients were added. “In order to find the perfect product, it still needs a lot of work, but I like the idea of” Newton’s an ice cream shop work in Massachusetts Sonja Ruppert, said her 10-year-old daughter, Nadine can’t wait to go home to tell her diabetes. “She’ll appreciate it,” she said, biting into the unsweetened mango sorbet.

Desserts are not healthy food.

In spite of this, don’t count on ice cream were listed as health food, warning the milken institute at George Washington university’s school of public health, an assistant professor Alison silver nowitzki study of sugary drinks and artificial sugar consumption and influence.

Yes, it’s good to cut sugar out of your diet, she says. But dessert is still a dessert, even if it’s made with fewer calories. “People think it’s a card out of jail,” said silvsky, an example of a very popular halo top ice cream. Its packaging promotes its low calorie count and USES it to encourage people to swallow the whole pint at a time. She also called for 100 percent fruit juice, 300 calories per bottle. Sylvetsky’s advice is to keep an eye on how much you eat and consider the potential unintended consequences of eating sugar substitutes.

As for Valli, he predicted that the real future of the technology would not be to eliminate the sugar in ice cream altogether, but to reduce it by half or a third. After viewing the Carpigiani seminar, this is Monica Maccioni, her husband, Andrea Racca, who runs Bobboi Natural Gelato in La Jolla, California. They want to find ways to reduce sugar, but remain wary of alternatives, which conflict with their idea of “working from scratch with real ingredients”.

Racca explains that the Italian phrase they like to use in large hours is “poco poco”, meaning “just a little bit”. Maybe this is the best way to change ice cream.


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