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    Moisture caused problems in ice cream coating - a problem of the past

    Moisture caused problems in ice cream coating - a problem of the pastMoisture caused 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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