FOOD ADDITIVES FROM ICE CREAM- I know and in common language represents anything natural or chemical that is not consumed as food itsel and it is not used as a constituent ingredient of a food.

Whether or not it has nutritional value i which is added intenionate, with a technological purpose (including organoleptic changes) during production, processing, preparation, treatment, packaging,a packaging, transportation, storage, or during any other modification applied to a food, becoming a component or affecting in one way or another the characteristics of food.

A medium vanilla ice cream, with topping and chocolate pieces has the same amount yourself calories as three large hamburgers, we can still buy or prepare an ice cream with few calories.

Frozen yogurt prepared at home or taken from a gelateria, ice cream packaged or served at a restaurant, sorbet or ice cream – the pops – all are desserts ap cool summer breezes. Despite the momentary satisfactions, they can have harmful effects on long term.

An ice cream with a special flavor is more unhealthy than a topping with the same flavor. For example, a scoop of chocolate and hazelnut ice cream has myou have a lot of calories and carbohydrates than a portion of frozen chocolate yogurt with peanut butter topping. Both in the case of ice cream and in that of the topping, we must pay attention to the color. An intense color means a large amount of food additives
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Although initially ice cream was nothing more than a mixture of ice, milk, honey and fruit, these days it has evolved extremely much, so that nowadays we find various varieties on the market with numerous additions of fruits, seeds, grains,

biscuits, with all kinds of toppings, which are more colorful and more inviting, which make our mouths water and make us be completely indecisive when we are in front of a refrigerated display case full of the appetizing dessert.represents anything natural or chemical that is not consumed as food itsel and it is not used as a constituent ingredient of a food.

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