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Ice cream compsn. contg. carob and/or tara gum - with other specified stabilisers servable at minus twenty degrees Celsius
Ice cream compsn. contg. carob and/or tara gum - with other specified stabilisers servable at minus twenty degrees Celsius
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机译：冰淇淋compn。续角豆树胶和/或塔拉胶-与其他指定的稳定剂一起可在零下二十摄氏度使用
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摘要
A hard ice-cream compsn. comprises a stabilising mixt. of (a) carouba and/or tara gum (b) xanthane gum and/or agar-aga and/or kappa-carrageenin or a sulphated galactane equivalent. The compsn. contains sufficient freezing point depressants to give a log C(penetration index) at-20 degrees C below 2.8 and is prepd. by incorporating air and freezing, then hardening at below-20 degrees C. The inclusion of the (b) stabilisers greatly improves the properties, giving it the same serving and taste properties at -20 degrees C as at the normal casting temp ( -10 degrees C) with sufficient stability; also ice crystal growth is impeded.
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