Matches in DBpedia 2016-04 for { ?s ?p "Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati [dʒeˈlaːti]) is the Italian word whose literal translation in English means \"ice cold\" or \"frozen\" and is more common referred to as Italian style ice cream.Gelato is made with a base of either milk or water, accordingly to regional tradition and flavorings, sugar, and flavored with fruits, nuts and other flavorings. When compared to ice cream, gelato is lower in calories, fat, and sugar. Gelato typically contains less air and more density. In addition to this, lower levels of fat which cover you tongue's tastebuds, are reason why gelato tends to have a heightened level of richness and flavor which distinguishes it from ice cream. The sugar in gelato is used to balance the water and to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar which are used more for structure rather than flavor.In the United States, there is no legal standard of definition for gelato, as there is for ice cream, which must contain at least 10% butterfat. By Italian standards, gelato contains 0%-4% butterfat."@en }
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- Gelato abstract "Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati [dʒeˈlaːti]) is the Italian word whose literal translation in English means \"ice cold\" or \"frozen\" and is more common referred to as Italian style ice cream.Gelato is made with a base of either milk or water, accordingly to regional tradition and flavorings, sugar, and flavored with fruits, nuts and other flavorings. When compared to ice cream, gelato is lower in calories, fat, and sugar. Gelato typically contains less air and more density. In addition to this, lower levels of fat which cover you tongue's tastebuds, are reason why gelato tends to have a heightened level of richness and flavor which distinguishes it from ice cream. The sugar in gelato is used to balance the water and to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar which are used more for structure rather than flavor.In the United States, there is no legal standard of definition for gelato, as there is for ice cream, which must contain at least 10% butterfat. By Italian standards, gelato contains 0%-4% butterfat.".