term1 Definition1term2 Definition2term3 Definition3
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Sugar
Butmore importantly the sugarcontrols the freezingpoint->softice-cream.
Italso controls the ice crystals that form ensuring only small ice crystals form-> smooth texture.
Italsogives thickness.
Cream
Agood distributionof the cream providesa smooth product.
Itenhances the flavour.
Eggs
Eggsare emulsifiers -> disperse fat evenly ->creamytexture.
Itensures that the ice cream does not melt too fast.
Flavourings
1.Natural – Formed from nature.
2.Artificial – Made by man.
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