| 摘要 |
FIELD: food-processing industry, in particular, production of milk or fruit ice cream, frozen juice or yogurt. ^ SUBSTANCE: method involves preparing mixture of needed components with emulsifier making 0.01-3% by weight of mixture, said emulsifier providing formation and stabilization of fat alpha crystals; using as emulsifier at least one of following components: propylene glycol monostearate, sorbitane tristearate or unsaturated monoglycerides; aerating resultant mixture to expansion extent ranging between 5% and 250%, followed with freezing. ^ EFFECT: reduced caloricity, improved texture and high stability to thermal shock. ^ 19 cl, 7 dwg, 2 tbl, 3 ex |
