So, the CPS recommends to carefully read the product title and pay attention to the fact that the product with milk fat substitute should contain the full name of the concept of "ice cream substitute milk fat".

The Agency draws the attention that the ice cream with vegetable fat is cheaper.

Besides, the report provides a list of allowed in the production of this delicacy natural stabilizers and thickeners: carob pulp (Е410), guar gum (Е412), xanthan gum (Е415), gum containers (Е417), pectin (Е440), gelatin, sodium alginate (Е401) and others. Also stresses that the quality of ice cream will be thick consistency.

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