Yan Sun
Abstract
Monostearin,sucrose fatty acid ester,hydrophilic monostearin,tripolyglycerol monostearates as the accuracy emulsifier in the ice cream product are compared with single factor and orthogonal, overrun and anti-meltdown are the estimate standards to value the finished product quality.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Monostearin,sucrose fatty acid ester,hydrophilic monostearin,tripolyglycerol monostearates as the accuracy emulsifier in the ice cream product are compared with single factor and orthogonal, overrun and anti-meltdown are the estimate standards to value the finished product quality.
Key concepts: Ice cream, Product (mathematics), Food science, Chemistry, Sucrose, Fatty acid, Affection, Mathematics