Never Buy These Canadian Ice Cream Brands (And The 2 That Are better) скачать в хорошем качестве

Never Buy These Canadian Ice Cream Brands (And The 2 That Are better)

That creamy Canadian ice cream you grew up loving? It's not actually ice cream anymore, and the companies know you haven't noticed. They've quietly replaced real cream with modified milk ingredients and vegetable oil, then pumped the mixture full of air so you're literally paying for nothing. But here's what they don't want you to know: which familiar brands are the worst offenders, and which two are still making the real thing? You reach into your freezer for that familiar tub of Chapman's vanilla, the one with the cheerful red and white label that's been a Canadian staple since 1973. You scoop out what should be creamy, rich ice cream, but instead, your spoon slides through something that feels more like frozen foam. Hold it up to the light and you'll see tiny air bubbles throughout, almost like a sponge. That's because Chapman's pumps their ice cream full of air, a process called overrun, and some of their products contain up to fifty percent air by volume. You're paying for frozen air in a cardboard container. Check the ingredient list and you'll find guar gum, cellulose gel, mono and diglycerides, carrageenan, and polysorbate 80. These aren't cream and sugar. These are stabilizers, emulsifiers, and thickeners designed to hold all that air in place and create a texture that mimics real ice cream. The milk ingredients listed aren't even pure cream anymore. They're modified milk ingredients, a vague term that can include anything from skim milk powder to whey protein concentrates. You're eating engineered texture, not ice cream.