Vegan ice cream: a review

• Autorzy: Kot Anna , Kamińska-Dworznicka Anna

Identyfikatory

DOI

10.15199/65.2022.12.5

Warianty tytułu

PL

Lody wegańskie: przegląd

• Języki publikacji: EN

Abstrakty

EN

There are a plethora of reasons why people are more interested in a vegan diet and at the same in a vegan frozen dessert. Environmental, ethical, and healthy motives or just even curiosity contribute to developing the need for such products. The main purpose of this study was to develop and understand of the phenomenon of vegan ice cream. Another key point in this paper was to assemble basic information about vegan ice cream, its ingredients, experimental production and the newest research in the scientific world. All the mentioned examples show that there are many great alternatives to milk ingredients and a wide variety of compounds. In addition, the combination of distinctive compounds has contributed to a comprehensive range of possibilities in vegan ice cream production.

PL

Istnieje wiele powodów, dla których wzrasta zainteresowanie dietą wegańską, a tym samym wegańskimi mrożonymi deserami. Motywy ekologiczne, etyczne, zdrowotne, a nawet ciekawość przyczyniają się do rozwoju zapotrzebowania na taki produkt. Głównym celem tego artykułu było wyjaśnienie popularności lodów wegańskich. Kolejnym kluczowym punktem było zebranie podstawowych informacji o lodach wegańskich, ich składnikach, eksperymentalnej produkcji oraz najnowszych badaniach w świecie nauki. Wszystkie wymienione przykłady pokazują, że istnieje wiele prosperujących alternatyw dla składników mleka krowiego. Natomiast szeroka gama tych surowców oraz ich kombinacji zapewnia ogromne możliwości w produkcji wegańskich lodów spożywczych.

Słowa kluczowe

EN

vegan ice cream; vegan; ice cream; ice cream ingredients

PL

lody wegańskie; weganizm; lody; składniki do lodów

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2022
• Tom: T. 76, nr 12
• Strony: 28--32
• Opis fizyczny: Bibliogr. 43 poz.

Twórcy

autor

Kot Anna

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw

• https://orcid.org/0000-0003-3850-1743

autor

Kamińska-Dworznicka Anna

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw

• https://orcid.org/0000-0002-2835-2265

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).