Choice of the optimum stabilizer by ice-cream manufacture
One of the main indicators characterizing quality of ice-cream, the consistence is: homogeneous, well shaken up it is reached by addition in a mix for manufacture of ice-cream of various stabilizers. In article influence of some stabilizers on degree взбитости mixes is considered and the most suitable variants are picked up. It is defined that the mix gets the shaken most up consistence at use of the stabilizer of gelatin and carboxymethylcellulose.