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sugar free ice cream and procedure for its manufacture
sugar free ice cream and procedure for its manufacture
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机译:无糖冰淇淋及其制造程序
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摘要
Sugarless ice cream characterized by the fact that it comprises, as sweetening and texture forming agent, a polyol content of DP equal to or higher 3, higher than 2%, preferably than 3% or more preferably still than 6% and less than 15%, preferably than 12% by weight with respect to dry matter in the finished product.
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