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Stabilization of ice creams produced with a reduced level of saturated fat

Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

Reducing the amount of saturated fat in ice cream makes it a challenge to produce ice cream with a good structure and the desired eating quality. Choosing the right emulsifier can, however, help make it possible as presented in this study from emulsifier expert Palsgaard. 

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