The vacuum emulsifying machine used in the mixing of ice cream ingredients was successfully commissioned in Shenyang
Ice cream is a frozen dairy product whose physical structure is a complex physical and chemical system. Air bubbles are dispersed in a continuous liquid with ice crystals. This liquid contains fat particles, milk proteins, insoluble salts, lactose crystals, gums. Body stabilizers and sucrose, lactose, soluble salts, such a three-phase system consisting of the gas…