
Behind the gentleness and sweetness,
ice cream proven to have some nutritional facts unexpected. Advantages ice cream is supported by its main raw material, non-fat milk and milk fat. Milk is called a nearly perfect food because the
nutrients content complete.
The researchers found more than 100,000 types of molecules contained in the milk. In addition to water and fat, these molecules include proteins, carbohydrates, minerals, enzymes, gases, and vitamin A. C and D. There are some researchers who claimed that the milk included in the functional food category.
Functional food is food that has other
health effects in addition to nutritional effects. Milk contains several bioactive components that have significant health effects. Bioactive components of milk include milk protein, lactose, fatty acids and minerals, especially calcium. This causes the derivative products are also milk still has functional effects, including ice cream.
Most of the components in milk has been known biological functions of the body. Components of known function is the protein primarily from the whey, including alfalaktalbumin, betalaktoglobulin, imunogobulin, lactoferrin, and glikomakropeptida.
Alfalaktalbumin participate in the metabolism of carbohydrates. Alfalaktalbumin have the ability to interact with the enzyme galaktotransferase. Transporting enzyme function galactose into glucose pool. Several studies have shown alfalaktalbumin as antitumor agents.
Betalaktoglobulin allegedly can bind retinol (vit A) in the digestive tract, thus increasing absorption. Betalaktoglobulin also transporting retinol.
Immunoglobulin is a complex group of proteins that have significant contribution in protein composition. Enhance immune function.
Lactoferrin is an iron-binding glycoprotein, has a role as a nonspecific immune substances against pathogens. Lactoferrin also has activities? Iviral, especially against cytomegalovirus, influenza, and HIV.
Glikomakropeptida (GMP) can stimulate gastric secretions and increase the regulation of digestion. One sequence of derivatives of GMP-forming potential in the regulation of blood platelets. Platelets are formed can reduce the length of time during the bleeding wound. GMP is also composed of oligosaccharide prebiotic which has a function (to stimulate the growth of good bacteria).
One component of the carbohydrate groups that have studied its function is lactose. Lactose will add flavor.
Biological functions of fatty acids such as butyric acid and linoleic acid has also been known. One of the functions of butyric acid was very surprising to have antipatogenik activity, antibacterial, and antiviral. The function of calcium minerals are in relation to bone mass density, preventing osteoporosis, cancer, and hypertension.
Other materials that helped make the ice cream is sugar, emulsifiers, and stabilizers. Type of sugar that is often used is sucrose, working to improve the texture, increase viscosity, and gives a sweet taste. Create a stable material that serves to keep water in the ice cream that does not freeze properly and reduce the crystallization of ice. Materials emulsifiers used to improve the texture of ice cream is a mixture of water and fat. Stabilizer materials commonly used in the manufacture of ice cream and other frozen desserts is the CMC (carboxymethyl cellulose), gelatin, Naalginat, karagenan, gum arabic, and pectin.
Taste the ice cream is a combination of taste and smell, created to meet consumer tastes. No wonder if the ice cream preferred by all circles. Ice cream actually has a high nutritional value compared with other types of beverages that are made from basic ingredients of milk.