Confectionary - Ice Cream
Emulsifiers have multiple functions in ice cream, and in different production stages, emulsifiers play different roles. The functions of emulsifiers in ice cream cannot be satisfied by one emulsifier alone. Compound emulsifiers should be formulated according to the characteristics of various emulsifiers to meet the needs of ice cream production.
The best combination of different emulsifiers to be used in ice cream can improve the dryness, stability, shape retention, expansion rate, meltability, taste, tissue structure, shape, texture and other characteristics of ice cream.