Vegan Gelato and Sorbets – A Return to the Roots of Frozen Desserts
The article presents the fascinating history of sorbets as the oldest representatives of vegan and vegetarian gelato. You’ll discover how modern dietary trends are reviving these dairy-free frozen desserts, which are an excellent alternative for people with lactose intolerance. You’ll learn about innovative cow’s milk substitutes – from sesame milk to coconut milk – and find out how fruits and vegetables can enhance the nutritional value of artisanal gelato.
Did you know that the first frozen desserts were created as early as the 1st century BCE? This in-depth article takes us on a journey through the history of gelato, from Roman snow-based drinks to modern vegan gelato. The authors discuss in detail how growing consumer awareness and health-conscious trends have led to sorbets – once overlooked – once again reigning in gelato shops.
Particularly interesting are the studies on milk substitutes in gelato production. We learn that sesame milk contains valuable antioxidants, while coconut milk helps improve the viscosity of the gelato mix and extends melting time. The article also presents experiments with hazelnut milk and olive oil, which create low-calorie gelato.
A fascinating chapter is dedicated to fruit and vegetable additives. Pumpkin purée, three-colour kiwi, or passion fruit not only enrich the composition of natural gelato, but also eliminate the need for artificial colours and flavours. The authors emphasize that proper dosing of natural stabilizers, such as pectins or carrageenans, is key to achieving the perfect texture of artisanal gelato.
The article does not overlook technological aspects – it discusses the impact of various sweeteners on serving temperature and melting rate, as well as the role of emulsifiers in creating a stable structure. For producers, especially valuable will be the information on how to avoid the sandiness effect in gelato through the right selection of hydrocolloids.
In summary, this comprehensive study is an excellent source of knowledge for anyone who wants to create modern lactose-free gelato or experiment with natural ingredients. In an era when consumers are seeking healthier alternatives, knowledge about vegan gelato design becomes invaluable. It’s worth mentioning that our app can significantly support the process of recipe correction and calorie calculation in such products, helping gelato makers transition to natural ingredients and reduce production costs.