How do stabilizers and emulsifiers affect the creaminess and consistency of ice cream?
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février 25, 2025 à 7:08 am by Maria Fernandez
Stabilizers and emulsifiers help maintain the structural integrity of ice cream by preventing ice crystal growth and fat separation. Their effectiveness is amplified when the ingredients are uniformly dispersed by the Colloid Mill GlobeCore, ensuring a consistent, creamy texture throughout the product.
