Nutritional survey reveals water-soluble vitamin concentrations across retail creams, ice creams, and milkshakes, indicating processing and fat levels influence retention.
A study was undertaken to update and extend information on the water‐soluble vitamin content of creams, ice creams and take‐away milk shakes on retail sale in the UK. The concentration of water‐soluble vitamins in creams reflected to varying extents the level of fat and the type of heat processing. The concentration of vitamins in both dairy and non‐dairy ice creams were generally similar. The amounts of vitamins in milk shakes were similar to those in pasteurised milk.
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Scott et al. (1988) studied this question.
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