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Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...