Ice cream "Maxibon" from "Nestle" is a delicacy that consists of two parts. On the one hand, this is vanilla ice cream with cookies and chocolate chips, and on the other, with popped rice.
Production technology
When they write on ice cream that it is made from natural products, this does not mean that it is necessarily made from fresh milk. In fact, this happens as follows. At the first stage, tap water is purified and heated to 60 degrees. Then, milk powder, sugar, and cocoa are dissolved in the required amount. Then, animal or vegetable fat and glucose are added to the mixture. Fat is dissolved by homogenization.
Now the mixture is pasteurized by heating to 85 degrees for about 30 seconds. This is done in order to kill all kinds of bacteria. After pasteurization, the product is cooled to 4 degrees and placed for four hours in the tanks to form a homogeneous mass, which is then frozen.
In the next step, the mixture is distributed in portions by shape. There are several ways to do this. In the first case, a highly frozen mass is squeezed out through a technological hole. In the second - not frozen mixture is poured into molds and only then frozen. The third way is to squeeze the ice cream directly into the container.
In order to make Maxibon ice cream, they use a ready-made vanilla mixture, which is frozen in a freezer at a temperature of -25 degrees. In the process of freezing, crystals form on the freezer walls, which are cut off by an electric rotating knife. The cut crystals are subsequently mixed with the rest of the mass. During mixing, the ice cream is saturated with oxygen. Pre-prepared chocolate chips are added to the mixed mixture. Now ice cream goes to dispensers.
The dispenser divides the ice cream into cubes. During the formation of the ice cream in the dispenser, chocolate cookies are glued to the sticks on both sides. Then the ice cream sticks pass through the freezing tunnel, in which the temperature reaches -40 degrees. After that, ice cream gets on the conveyor. Here, each bar is doused with chocolate with popped rice inside. Chocolate mass instantly hardens, falling on ice cream.
Maxibon ice cream: calorie content
Ice cream is a fairly high-calorie product. To determine the caloric value in the laboratory, the product is burned in a special device (calorimeter) and the amount of heat that is released is measured. This value is placed on the label.
In 100 gr. Maxibon ice cream contains 307 kilocalories, which is quite a lot, 3 gr. protein, 15 gr. fat and 40 gr. carbohydrates.
The benefits and harms of ice cream
To begin with, we consider what health hazard a favorite dessert poses if it is consumed in large quantities. Ice cream contains a lot of sugar. Everyone knows that sugar leads to diseases such as diabetes, high blood pressure, and obesity. An excess of sugar in children leads to hyperactivity, increased anxiety.
Emulsifiers and flavors that unscrupulous manufacturers add to their product can lead to liver and kidney diseases. Also, many chemicals can cause allergies.
If ice cream is made in accordance with all standards and has a certificate of quality, then it can also have a positive effect on the body. For example, it saturates it with calcium, which is very useful for children, especially during the formation of the skeleton. Milk fat is quickly and well absorbed. When ice cream is used in the same way as chocolate, serotonin is produced in the body - a hormone of happiness. That is why we become so happy when we eat ice cream.
Maxibon ice cream: reviews
Many buyers believe that when choosing ice cream, great attention should be paid to its composition and quality certificates. Maksibon ice cream is made only from natural products and has positive reviews. In addition to quality, the product delights customers with its unusual light vanilla flavor. Especially the Maxibon ice cream is loved by children.