Od vremena kada su se podanici rimskog cara Nerona sladili miješajući led s voćem, proizvodnja sladoleda znatno se promijenila. Za nju se koriste sirovine i aditivi kao što su masnoće, bezmasno mlijeko u prahu, šećer, voda, emulgatori, stabilizatori, boje i arome. Odabir masnoća posebno je bitan za konzistenciju i kakvoću proizvoda, ističe mr. sc. Marijan Katalenić, voditelj Odjela za zdravstvenu ispravnost hrane HZJZ-a u svom članku “Proizvodnja sladoleda”. Sladoled je kemijski tretirana namirnica i sadrži niz aditiva. Najčešće su to zaslađivači (E-950, E-951 itd.), pojačivači okusa (E-620 do E-633) i boje (npr. E-102, E-104, E-110, E-122, E-123, E-124 itd.).
Iako je davno prestao biti sezonska poslastica, ipak se najviše troši ljeti. Tada treba izbjegavati sladolede koji u svom sastavu sadrže kvarljiva jaja ili kreme na osnovi jaja i vrhnja, a treba ga kupovati na frekventnim mjestima gdje će biti svježiji, upozoravaju iz Udruge za prevenciju prekomjerne težine. Preintenzivan okus sugerira nam da je zasigurno dodana umjetna aroma. – Uživanje sladoleda mora biti umjereno jer visoka kalorijska vrijednost, sadržaj nezasićenih masnoća i raznih vrsta šećera mogu utjecati na povećanje tjelesne mase, a time djelovati loše i na zdravlje – upozorava mr. sc. M. Katalenić.
Pola je zrak
Među ostalim sastojcima, sladoledu se dodaje i uklopljeni zrak, koji ima svrhu povećanja volumena sladoleda. Time se smanjuje osjećaj hladnoće u ustima tijekom konzumiranja ove slastice. Kada se umiješa i smrzne, oko 50 posto volumena sladoleda čine mjehurići zraka!
Provjera
Provjerite mekoću sladoleda tako da zabodete žličicu u sladoled – ne smije biti ni premekan ni prečvrst, a osjetite li kristaliće i peckannje jezika, to je znak nepravilnog omjera sastojaka, ili je bio više puta odmrzavan i zamrzavan; sladoled jedite u malim zalogajima i neka se lagano otapaju u ustima jer biste, u suprotnom, lako mogli navući grlobolju i prehladu.
Kalorije
U 100 grama sladoleda koji sadrži 8 posto masnoće krije se između 200 i 400 kalorija.
Kuglice
Od jedne banjice ili kadice sladoleda u slastičarnicama može se dobiti 35-45 kuglica.
Svakom okusu vlastita lopatica
U slastičarnici u svakoj posudici mora biti lopatica za vađenje sladoleda – ne smiju sve zajedno stajati u jednoj posudi s vodom; vitrina mora biti zaštićena staklom i na dnu ne smije biti tragova rastopljenog sladoleda jer upozorava na pregrijavanje prostora i nemar prodavača.
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