| 摘要 |
FIELD: food industry. ^ SUBSTANCE: ice cream contains cream, dry defatted milk, sand sugar, fructose-rich corn starch, ICS-06001 stabiliser-emulsifier, Fukolam-S, carageenan, polydextrose, curd, a vanilla aroma, minced fruit and berries, a fruit-and-berry aroma, a natural colourant and water. ^ EFFECT: invention allows to increase biological value of the ice cream and extend the range of its functional properties combined with provision for enhancement of organoleptic indicators. ^ 2 ex |
