High air content protected ice cream from icecrystalgrowth and improved melting resistance in the presence of emulsifiers.
在乳化剂存在时,空气含量高时能防止冰淇淋中出现冰晶、改善抗融性。
2
On the basis of analyzing this image, it is found that the distribution of icecrystal at the initial period of frost growth is different from that at fully growth period.