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Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
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机译:基于超细微结构的应力控制生成,可调节奶油和sc气的充气冷冻悬浮液
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摘要
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
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