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Gelato ((:dʒeˈlaːto); plural: gelati (:dʒeˈlaːti)) is the Italian word for "ice cream", derived from the Latin word ''gelātus'' (meaning "frozen"). In English this word commonly refers to varieties of ice cream made in an Italian style. Gelato can be made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees. Gelato contains a relatively small amount of air.〔Ferrari, p. 21〕 By statute, gelato in Italy must have at least 3.5% butterfat. It is generally lower in fat, but higher in sugar than other styles of ice cream.〔(【引用サイトリンク】title=Nutritious facts on gelato compared to ice cream )〕 Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from the others. The sugar in gelato is balanced with the water to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato contains a stabilizer base. Commercial bases usually contain guar gum. 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. ==History== The history of gelato is rife with myths and very little evidence to substantiate them. Some say it dates back to frozen desserts in Sicily, ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.〔(Storia del gelato ). Interfred.it. Retrieved on 2012-07-06.〕 However, the popularity of gelato among larger shares of the population only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of artisanal gelato versus industrial one is over 55%.〔See (italiangelato.info )〕〔See ( gelatoartigianale.it )〕 Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people, mostly Italians.〔See (guide.supereva.it ), outside of Italy the bigger number of ''gelaterie'' is located in UK, France, Germany and north Europe in general.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gelato」の詳細全文を読む スポンサード リンク
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