摘要
冰淇淋的制造关键在于冰淇淋结构的均匀度,故此,Regency Mowbray公司研制了一种Remco 500乳化稳定剂复配系统,将乳化剂、稳定剂、增稠剂功能成分以一种特殊的加工方法完全混合。新配方除可促进配料成分发挥额外的活性,使定量的活性成分能够发挥更佳的功能,还可改进最终产品的结构和稳定性,提高产品质量。
A new functional emulsifier/stabiliser system was developed by using a specific process to mix the functional ingredients. The advantages of this new emulsifier/stabiliser system include ease of application and quality improvement in the final product. Here is a report on this new system.
出处
《中国食品工业》
2000年第5期30-30,共1页
China Food Industry
