The desired quality of stabilizers, along with the appropriate formulation and processing of ice cream, produces a suitable product with functional characteristics such as the following:
1- Uniform texture and prevention of separation of the main ingredients in the final ice cream product
2- Creation of appropriate viscosity according to the type of ice cream
3- Stability against thermal shocks during long storage periods in subzero cold stores
4- Appropriate mouthfeel and increased creaminess
5- Creation of a soft and creamy texture
6- Reduction of melting speed and control of the melting process
7- Reduction of ice crystal growth during storage periods in subzero cold stores
8- Proper aeration, increasing the desired volume and reducing the size of air bubbles in ice cream<\/p>\n
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How to use: Mix the stabilizer with the specified amount of sugar and then with milk at a temperature of 40-45 next to dry ingredients (dry milk, sugar, cocoa powder, etc.)
\nOne of the main functions of stabilizers in ice cream is to prevent ice from forming in the ice cream. The appropriate selection of the specific code and the amount used in each ice cream will significantly improve the texture of the product.
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