Tiina:
Ma tegelikult usun, et maitse on hea :), aga mis mind häirib, on see toiteväärtuse kadu ja bakterite kasv. Sest kui külmutatud ainetest tehtud toitu võib uuesti külmutada, siis see ju tähendab, et need ained kuumutatakse läbi, aga jäätise puhul sisuliselt sulatad marjad üles, segad muude ainetega ja külmutad uuesti. Ei mingit termotöötlemist. Või ma olen millesti valesti aru saanud. MIKS ei soovitata külmutatud toitu peale sulatamist uuesti külmutada? Võimaliku infektsiooni pärast? Toiteväärtuse kao pärast?

USDA:
Fruits and vegetables can usually be refrozen, as long as they look and smell good. Of course, they'll often change texture when thawed or partially thawed. A foul smell or extreme change of color indicates a need to throw the item out. With other foods, especially meats or fish, the key is the temperature at which they were held while thawing and how long it's been since they thawed. Any food that feels slimy has to hit the trash or become compost. Refrigeration and nutrition experts say perishable foods, like meats, dairy, poultry, fish or salads containing mayonnaise, for example, are only safe when they are maintained at temperatures between 33 and 41 degrees Fahrenheit, a short range above the freezing point of water. If perishables, thawed in a refrigerator in this temp range, look and smell appealing, it's probably safe to refreeze them, according to UM Extension Service publications and the FDA. Like most foods, if meat has ice crystals in it, and was not contaminated before freezing, refreezing it is a pretty good bet. The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Lilly_Munster:
Mul on üks loll jõuab rohkem küsida küsimus. Miks peab munata jäätistes näit piimajäätis piima kuumutama? Ainult säilivuse parandamiseks või on mingi muu trikk veel? Suhkur sulab muidugi kiiremini ära.