Picking the performer

摘要

There is a continuous need to develop in the dairy dessert and ice cream industry, and nowhere more so than in flavour and product functionality. Starches play a key role in stabilising, thickening and tex-turising these products. A range of starches suitable for set desserts is necessary - ready made, instant or home cooked through to thickened, spoonable or pourable desserts. Similarly, getting the right emulsifier in ice cream can make the difference between a pleasurable eating experience and an unpleasant one.