Nitrogen Ice Cream is known to be more nutritious than other ice creoms on the markets, and the health hazards of the latter are well known.
According to Dr Arun Kumar, an associate professor of medical science and director of the Centre for Nutrition and Food Sciences at the University of Pennsylvania, it has a greater nutritional value.
However, he warns that it should be taken with a pinch of salt.
“Nitrogen ice Cream should not be consumed on its own or in its concentrated form.
It should be consumed in its condensed form, as ice cream is.”
Dr Kumar, who is also an expert in dietetics and exercise, adds that there is a need to be cautious when it comes to consuming nitrogen ice milk products.
“The use of nitrous oxide (laughing gas) and nitrite (which can be carcinogenic) are also potential health hazards, which can result in adverse health effects,” he says.
“There is also the issue of nitrates, which could affect blood pressure and blood sugar.
In fact, nitrate-rich nitrous is also a cause of lung disease.”
The ice cream itself contains the following compounds: nitrate, nitrite, nitrates (both inorganic and organic), calcium chloride, sulphur dioxide, calcium phosphate, potassium chloride, carbon dioxide, sodium chloride, magnesium chloride, sodium phosphate, sodium nitrate and sulfite.
All of these compounds are present in a concentration that is more than two-thirds of the total nitrate concentration in the milk.
Nitrate is a mineral, and nitrate salts are used as a component in the manufacture of ice cream.
Nitrates are also used as additives in fertilisers and food products, among other things.
The nitrogen ice cream also contains sugar, which is not present in the natural ice cream but is added to make it taste better.
In contrast, the nitrates in the nitrate ice cream are the main source of carbon dioxide and carbon monoxide in the mixture.
Nitrogen milk contains about 30 per cent carbon dioxide as nitrate (or nitrate salt) and another 20 per cent as carbon mono (or monosodium nitrate).
This is more carbon dioxide than ice creamer manufacturers can produce on their own.
Nitric acid is the main ingredient in nitrates and the primary ingredient in ice cream which can cause cancer.
The nitrate in the ice cream has a tendency to react with oxygen in the atmosphere and thus contribute to the formation of nitric acid.
The more carbon monosulfate is present in ice milk, the more it can contribute to carbon dioxide formation.
The concentration of nitrate is not necessarily a good indicator of the nitric oxide concentration in milk.
In the case of ice milk in particular, the concentration of carbon monoseptrate is generally higher than in nitrate.
The amount of carbon oxides is also dependent on the type of ice, the temperature of the milk and other factors.
Nitrocellulose (NC) is a synthetic polymer that can bind to a protein in the human gut and increase the concentration in water.
In some cases, NC can also cause cancerous cells to develop.
The consumption of NC ice cream can also lead to the accumulation of nitrite.
It is this compound that is present both in nitrous oxides and in ice cream.
“NC ice cream contains a large concentration of calcium oxides, which form when the food contains calcium oxide,” Dr Kumar says.
Nitrite is a compound which is present at extremely high concentrations in ice-creams, which may be associated with a high acidity, he adds.
“A high pH in the stomach of the ice-crystal consumer, which results in a low nitrate content, may lead to a higher nitrite concentration in ice product.”
Nitrate ice milk contains a lot of calcium oxide, which, as a result, can lead to nitrite formation in the cream.
As a result of this, the cream may have a pH below 5.4 and calcium oxidation may result in calcium oxidisation.
A pH of 4.5 or less, as in ice ice cream produced in a pressure-controlled environment, may also result in the formation and/or absorption of calcium phosphate and nitric oxides.
Dr Kumar explains that there are other sources of nitrites in ice food.
For example, there is calcium oxysate in the food and it can form nitrate if there is enough water present.
The pH of ice creampuff production is typically between 5.2 and 5.5.
In addition to calcium oxates, the presence of other compounds can also result.
These include sulfites, nitrites and other nitrate compounds, as well as other nitrite compounds.
The presence of sulphites in ice is a concern for the general public because of the fact that they can