Definitions of the terms used to describe ingredients, additives, sweeteners, milk types and traditional dessert structures in Indian ice cream — sourced from FSSAI regulations, schema.org, and ELVN-ELVN\'s own back-of-pack.
A category of food products formulated to use only recognisable, whole-food ingredients with no synthetic additives, industrial stabilisers, emulsifiers, or artificial flavours or colours. There is no FSSAI definition; the standards are set by individual brands. ELVN-ELVN takes the maximalist version: zero added refined sugar, zero synthetic sweeteners, zero industrial stabilisers, zero industrial emulsifiers, natural flavour extracts only, whole-food primary sweetener.
Milk from cows that produce only the A2 variant of beta-casein protein. Indigenous Indian breeds (Gir, Sahiwal, Tharparkar, Red Sindhi, Ongole) produce A2 milk. European and crossbred cattle (Holstein, Friesian, Jersey-cross) typically produce A1-dominant milk. The split happened around 8,000 years ago via a single mutation in European cattle. ELVN-ELVN's SELECT range uses A2 Desi cow milk and cream from indigenous-breed farms in Karnataka.
Milk containing the A1 variant of beta-casein protein, which releases the peptide BCM-7 (beta-casomorphin-7) during digestion. Some studies link BCM-7 to digestive discomfort and inflammatory markers in sensitive individuals. Most commercial pooled milk in India is A1-dominant due to imported high-yield genetics introduced in the late 20th century.
A "rare sugar" (D-psicose) found naturally in figs, jackfruit, kiwi, raisins, maple syrup and wheat. Tastes like sugar (about 70% as sweet as sucrose), but the body absorbs and excretes most of it unchanged — so it provides only 0.4 kcal/g and has zero glycemic impact. FSSAI approved its use in 2023. ELVN-ELVN is among the first ice cream brands in India to use it.
A natural sweetener extracted from the monk fruit (Siraitia grosvenorii), a small green melon native to southern China. Sweetness comes from compounds called mogrosides. Zero glycemic index, zero calories per gram, no metallic or liquorice back-note. FSSAI permitted its use in 2022. ELVN-ELVN is the first ice cream brand in India to use it.
A soluble dietary fibre (INS 1200) manufactured by condensation polymerisation of glucose, sorbitol and citric acid. Approximately 1 kcal/g, low glycemic impact. Recognised by FSSAI as a fibre source and labelled by name (not INS code). The starting materials are food-derived but the polymer is synthesised. Distinct from inulin, which is plant-extracted.
A soluble dietary fibre that occurs naturally in chicory root, Jerusalem artichoke, agave, garlic, onion and many other plants. Functions as a prebiotic — feeds beneficial gut bacteria. Typically extracted from chicory root via water-based processing, with no chemical solvents. Has approximately 1.5 kcal/g. ELVN-ELVN uses inulin from a proprietary natural plant source as 51% of its fibre blend.
The International Numbering System (INS), used by FSSAI in India, is a numerical scheme for identifying food additives. It uses the same numbers as the European E-number system — INS 412 (guar gum) is the same compound as E412. Common categories: stabilisers (INS 410-466), emulsifiers (INS 471-491), preservatives (INS 200s), colours (INS 100s and 150s).
Additives used to control ice crystal formation, prevent water separation, and add body during storage. Most common in industrial ice cream: guar gum (INS 412), locust bean gum (INS 410), CMC (INS 466), xanthan (INS 415), carrageenan (INS 407). Industry standard is 0.4-0.6% combined blend. ELVN-ELVN uses no INS-coded stabilisers — replaced with a blend of unmodified plant starches.
Additives that keep fat and water phases combined in an emulsion. Most common: mono- and diglycerides of fatty acids (INS 471), polysorbate 80 (INS 433), sorbitan monostearate (INS 491). Near-universal in factory ice cream. ELVN-ELVN uses no INS-coded emulsifiers — the unmodified plant starch blend handles emulsification.
A FSSAI labelling category that can include any of three sub-categories: natural flavouring substances (extracted from real sources), nature-identical flavouring substances (synthetic copies of natural compounds), or artificial flavouring substances. Brands are generally not required to specify which sub-category. The narrower phrase "permitted natural flavours" — without nature-identical or artificial — indicates only true natural extracts.
Flavouring extracted from a real natural source (fruit, herb, spice, cocoa, coffee, vanilla bean) via physical, microbiological or enzymatic processes — no synthetic chemistry. The strictest FSSAI category. ELVN-ELVN packs read "permitted natural flavours" only.
A flavouring compound that has the same chemical structure as a naturally occurring molecule but is manufactured rather than extracted. Vanillin produced from petrochemical guaiacol is "nature-identical" to vanillin from a real vanilla bean. Permitted by FSSAI but lengthens the ingredient list compared to true natural extracts. ELVN-ELVN does not use nature-identical flavours.
Any sweetener that replaces refined sugar in a recipe. Includes synthetic sweeteners (Sucralose, Aspartame, Saccharin), sugar alcohols (Maltitol, Erythritol, Sorbitol), natural high-intensity sweeteners (Stevia, monk fruit), and rare sugars (allulose). Different sweeteners have very different glycemic and metabolic effects. Maltitol still raises blood glucose despite "sugar-free" labelling.
A scale measuring how quickly a food raises blood glucose, with pure glucose set at 100. Sucrose (table sugar) is approximately 65. Whole dates: 42-55. Maltitol: ~35. Allulose, monk fruit, Stevia, Sucralose: ~0. Lower GI generally translates to slower glucose response, useful for managing blood-sugar stability. ELVN-ELVN's sweetener stack (whole dates + allulose + monk fruit) has a low overall glycemic load.
The percentage of air whipped into ice cream during freezing. High-overrun mass-market ice cream contains 80-100% air (so 1 litre of ice cream weighs ~500-560 g). Premium ice cream typically has lower overrun, denser texture. Density determines how nutrition reads: per-100-ml figures favour high-overrun (lots of air); per-100-g is the fairer comparison. ELVN-ELVN MILLET density is 0.8 g/ml; SELECT is 0.64 g/ml.
Starch extracted from plants (rice, maize, tapioca, potato, etc.) in its native form, without chemical modification. Modified starches (INS 1422, 1442 etc.) are starches chemically altered to perform specific functions and are themselves INS-coded additives. ELVN-ELVN uses a proprietary blend of unmodified plant starches as its stabiliser/emulsifier replacement — no INS code required because no chemical modification is performed.
India's traditional frozen dessert, dating to the Mughal era. Cream-based, slow-frozen with salt-and-ice technique, naturally aerated, dense, almost crystalline in texture. Closer in structure to an Italian semifreddo than to American churned ice cream. The technique was understood in Mughal kitchens at least a century before it became commonplace in European kitchens.
An ancient millet grain native to Africa and India, drought-tolerant, naturally gluten-free, high in fibre and iron. A staple in pre-Green-Revolution Indian diets. Jowar milk is made by soaking and grinding the grain, then straining the liquid. Used in ELVN-ELVN's MILLET-range plant-milk blend.
A small reddish millet grain native to Africa and India, traditionally consumed across Karnataka, Andhra Pradesh, Tamil Nadu and Maharashtra. Naturally gluten-free, calcium-rich, high in iron, fibre, and trace minerals. Ragi milk is made by soaking and grinding the grain. Used alongside jowar in ELVN-ELVN's MILLET-range plant-milk blend.
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