The cream of the crop

The cream of the crop

Processors everywhere are faced with the same problem: reducing the fat content in ice cream normally results in less creaminess, mouthfeel and body in the final product. Cremodan 800 Creamline makes it possible for ice cream processors to enhance the creaminess of their products.

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Bibliographische Detailangaben
Veröffentlicht in:Dairy Industries International 2001-06, Vol.66 (6), p.47-47
1. Verfasser: HJORT CHRISTENSEN, Finn
Format: Magazinearticle
Sprache:eng
Schlagworte:
Biological and medical sciences
Consumers
Dairy industry
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Ice cream
Ice cream, ices, etc
Milk and cheese industries. Ice creams
Product development
Product introduction
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Beschreibung
Zusammenfassung:Processors everywhere are faced with the same problem: reducing the fat content in ice cream normally results in less creaminess, mouthfeel and body in the final product. Cremodan 800 Creamline makes it possible for ice cream processors to enhance the creaminess of their products.
ISSN:0308-8197