Use null of the fatty acid poly all ester in the blowhole content ice cream which possesses the nutrition property which is improved

摘要

It could use the emulsifier which includes the propylene glycol monoester of the fatty acid, the fat and sweetener, non fat milk solid amount, and the water are included, smoothness is kept, after being disclosed to thermal shock processing, growth of the ice crystal which is decreased is shown, the ice snack which possesses the nutrition quality which is improved is produced. Selective figure It is not