Thursday, August 9, 2012

Ice Cream vs. Frozen Yogurt

I apologize for the hiatus, however, my posts will be fewer for at least another week or two for a multitude of reasons. With that said, here is a little treat to tie you over:

Frozen Yogurt Vs. Ice Cream

The debate on frozen yogurt vs. ice cream is catching on like wildfire! So which is better? This article dwells on the difference between frozen yogurt and ice cream. Read on...
How many ice cream lovers have shifted their loyalties to frozen yogurt, simply because they got weight conscious? Most people believe that frozen yogurt is a healthier choice as compared to ice cream. Today, frozen yogurt is being considered to be something like ice cream and is served in several flavors, with different toppings, etc. According to the USDA, 62.4% of US production was regular ice cream in 2007, with low-fat and non-fat ice cream at 25% and frozen yogurt at 4.4%. However, what's the truth? Which is better?

Ice cream

Ice creams are frozen desserts prepared from dairy products, such as milk, cream, fruits, flavors and other ingredients. Most ice cream varieties are made from sugar, however, there are some made with other sweeteners. Sometimes, instead of natural ingredients, artificial flavorings and colorings are also used. People with lactose intolerance symptoms have ice creams made from soy milk and rice milk as well.

Ice cream comprises milk fat (10-16 %), milk solids (9-12 %), sweeteners (12-16%), stabilizers and emulsifiers (0.2-0.5%), water (55-65 %), which comes from milk or other ingredients. All the ingredients are mixed and stirred slowly while cooling, thereby preventing formation of large crystals and conducing to smoothly textured ice cream. Today, ice creams are available in all parts of the globe and are sold in large cartons in grocery stores and supermarkets.

Frozen Yogurt

Frozen yogurt is a frozen dessert prepared from yogurt, rather than cream. In the 1970s, this dessert was introduced as a healthier alternative to ice cream, however, its yogurt like consistency and tart taste lead to complaining customers. In response to these complaints, manufacturers spearheaded the production of a frozen yogurt recipe that would pacify the palettes of the consumers. In 1980s, frozen yogurt made a comeback and reached sales of $25 million in 1986. By the early 1990s, frozen yogurt had captured 10% of the dessert market. In frozen yogurt, the cream of the ice cream is replaced by the yogurt, however, the other ingredients are more or less the same.

Frozen yogurt comprises yogurt culture, milk fat (comprises about 0.5-6% of yogurt), milk solids (form 8-14% of yogurt's volume), gelatin, sweetener, coloring, corn syrup and flavoring. The milk fat accounts for the yogurt's richness and the milk solids provide proteins for smoothness, increased resistance to melting and lactose for sweetness. Frozen yogurt can be prepared in an ice cream machine, however, major companies often use assembly lines, specifically designed for yogurt production. 
Ice Cream Vs. Frozen Yogurt
Today, frozen yogurt is available in several flavors and styles, just like ice cream. Both ice cream and frozen yogurt are known to be nutritious with large amounts of high quality protein, calcium, riboflavin and some other essential vitamins and minerals. While ice creams contain 10-18% of fat content by weight, frozen yogurt usually has lesser amounts of fat content. Fat-free yogurt also exist, however, they often have even more added sugar, as compared to other varieties.

While considering the difference between frozen yogurt and ice cream, people often tend to halt at the fat and sugar content present in them. It's true that frozen yogurt contain less fat content than ice creams and that certain organic frozen yogurt are low-calorie and non-fat, however, one cannot just stop here and draw conclusions. The major health benefit of frozen yogurt goes beyond the horizons of fat and sugar content and stretches to its probiotic content.

Yogurt is actually fermented food, which is made by adding live bacterial cultures to milk. These bacteria spearhead fermentation in the milk and release lactic acid. The acid thickens the milk proteins and causes them to form a thick substance. Consumption of yogurt causes these live bacteria to enter the body and assist various beneficial bacteria in the body. These live bacterial cultures present in frozen yogurt promote better digestion. Probiotic content means good bacterial content, which helps boost the body's immune system, enhances digestion and is also believed to lower cholesterol levels.

Moreover, the amount of lactose present in frozen yogurt is more digestible, as compared to the lactose present in ice creams. This is because frozen yogurt contains enzymes which assist in breaking down dairy products, thereby enabling people with lactose intolerance to ingest frozen yogurt with minimal or no ill effects.

Frozen yogurt, with its additional benefits over ice cream, of greater digestibility, low-fat content and presence of probiotic cultures has caused it to be favored over regular ice creams. However, it is important to note that a great amount of sugar is added in frozen yogurt, which does not make it as healthy as regular yogurt. It is best to view frozen yogurt (health wise), midway between plain yogurt and ice cream. It is best to maintain a balanced consumption ratio. Each is known for its own benefits, so enjoy them proportionately. Hope this article was informative and helpful!
Last Updated: 11/2/2011

*Taken from, original article linked in the title

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