What Is Protein Ice Cream?
Protein ice cream is a type of frozen dessert made from milk or other dairy products. There are several types of protein ice creams, but most contain either whey (milk) or casein (wheat). Whey protein contains all the essential amino acids found in muscle tissue while casein does not. Both proteins have their advantages and disadvantages when it comes to nutrition and health benefits.
Benefits of Protein Ice Cream:
Whey protein is considered to be one of the best sources of protein. It provides your body with all the essential amino acids needed for growth and repair. Casein, on the other hand, is considered to be low in calories and high in fiber. However, it lacks some nutrients such as calcium, iron and vitamin B12 which are necessary for proper bone health.
The Bottom Line About Protein Ice Cream:
Protein ice cream is a good source of protein and is beneficial for those looking to increase their daily intake of protein. However, it may not provide enough nutrients to meet your needs. If you’re trying to lose weight, consider eating eggs instead. Egg whites are rich in cholesterol and saturated fat, which are both bad for your heart. They also contain lots of carbohydrates which will make them hard for you to feel full after eating them.
Where to Find Protein Ice Cream?
You can find whey and casein protein at any grocery store. They are available in a wide range of flavors and come in various containers such as pails, re-sealable plastic bags, and re-usable bucket-like containers. You can also visit most nutrition stores or supplement stores that carry a wide range of sporting goods equipment such as supplements and sports drinks.
How Much Protein Ice Cream Should You Consume?
The exact amount of whey or casein that you need depends on your age and size. However, if you wish to consume 1 gram of protein per pound of body weight, you will need to drink at least 3,000ml (10 cups) of whey. It’s important that you don’t over-consume whey, as consuming too much can result in dehydration.
Sources & references used in this article:
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Influence of soy protein isolate on physical and sensory properties of ice cream by A Akesowan – Thai Journal of Agricultural Science, 2009 – researchgate.net
Chemical properties and sensory quality of ice cream fortified with fish protein by GR Shaviklo, G Thorkelsson… – Journal of the …, 2011 – Wiley Online Library
… partial fat replacement by whey protein, oat, wheat germ and modified starch on sensory properties, viscosity and antioxidant activity of reduced fat ice cream by SA Salem, EM Hamad, IS Ashoush – Food and Nutrition Sciences, 2016 – scirp.org
Effect of double homogenization and whey protein concentrate on the texture of ice cream by PR Ruger, RJ Baer, KM Kasperson – Journal of dairy science, 2002 – Elsevier
What is the açaí berry and are there health benefits? by W Marcason – Journal of the American Dietetic Association, 2009 – jandonline.org
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly by C Spence, J Navarra, J Youssef – … Journal of Gastronomy and Food Science, 2019 – Elsevier
Comparison study of egg yolks and egg alternatives in French vanilla ice cream by TJ Herald, FM Aramouni… – Journal of texture …, 2008 – Wiley Online Library