The Science of Ice Cream

The Science of Ice Cream

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Processing dairy and related products.For example, the gelling properties have been exploited in the manufacture of very low fat ice cream. ... Polyoxyethylene groups are also attached to the sorbitol molecule to make it water soluble. ... components with emulsifying properties, notably lecithin, is often used in a#39;all-naturala#39;, premium or homemade ice creams.

Title:The Science of Ice Cream
Author:Chris Clarke
Publisher:Royal Society of Chemistry - 2004-01-01


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