Ice cream is a frozen food, but people won’t know the secret of why ice cream takes so long to melt? What type of modified starch is used as a stabilizer in ice cream? So let’s take a closer look at this article.
The main ingredients of ice cream usually contain 6-12% fat, 7.5-11.5% nonfat milk solids and 13-18% sugar. Stabilizers, color and flavor emulsifiers are also added. Here are the ingredients and its uses in the cream.
𝐀𝐜𝐞𝐭𝐲𝐥𝐚𝐭𝐞𝐝 𝐬𝐭𝐚𝐫𝐜𝐡 𝐄𝟏𝟒𝟐𝟎 is a modified starch widely used in the food industry, especially in the ice cream production process. Starch E1420 helps ice cream:
Reduces freezing process – melting of ice cream helps ice cream melt longer
Holds water well, prevents water leakage in ice cream, prevents movement of water crystals in ice cream (because if water crystals move freely, it will form a large ice sheet during freezing, making ice cream melt quickly) )
Acetylated starch E1420 also helps to increase the smoothness in the structure of ice cream, helping to reduce air bubbles in the cream. In addition, it also creates a film and good elasticity to help smooth the surface of the cream
Increase the consistency and consistency of ice cream
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