Moisture caused problems in ice cream coating - a problem of the past
problems in ice cream coating - a problem of the past
This article describes how an optimal mixture of Emulsifier YN
and PGPR efficiently solves moisture caused problems when coating
ice cream with chocolate- or compound coatings. By using the
special properties of both emulsifiers the negative effect of water
in an ice cream coating is neutralized and a stable and uniform
production day is secured.
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