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    Troubleshooting emulsifiers for ice cream coatings

    Troubleshooting emulsifiers for ice cream coatings.jpgTroubleshooting emulsifiers for ice cream coatings

    Ice cream coating is usually a very high-fat product which will change viscosity and behaviour during production. Therefore, this well tasting coating is often a source to production, quality and price problems, but it does not need to be so!

    Using the right emulsifier systems reduces the potential problems and in addition to this opens the possibility of making a stable production of low-fat and cost-effective coating which will improve the competitiveness of your products.

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