用英语介绍ice cream

发布网友发布时间：2024-02-16 19:47

共2个回答

热心网友时间：2024-12-12 04:57

Ice cream is both an emulsion and a foam. The milkfat exists in tiny globules that have been formed by the homogenizer. There are many proteins which act as emulsifiers and give the fat emulsion its needed stability. The emulsifiers are added to ice cream to actually rece the stability of this fat emulsion by replacing proteins on the fat surface. When the mix is subjected to the whipping action of the barrel freezer, the fat emulsion begins to partially break down and the fat globules begin to flocculate or destabilize. The air bubbles which are being beaten into the mix are stabilized by this partially coalesced fat. If emulsifiers were not added, the fat globules would have so much ability to resist this coalescing, e to the proteins being adsorbed to the fat globule, that the air bubbles would not be properly stabilized and the ice cream would not have the same smooth texture (e to this fat structure) that it has.

参考资料：http://www.foodsci.uoguelph.ca/dairye/icstructure.html

热心网友时间：2024-12-12 04:57

This is a desert,and it is a very popular food for children,expecially the youth.When it in summer,many people love eating this food very much!It's cold,and sweet.Almost all the people love it very much!