They are used to promote a dry, stiff ice cream. Commonly used emulsifiers are: Mono and Di glycerides, Polysorbate 65 or 80, Lecithin and Egg Yokes.
They are used to promote a dry, stiff ice cream. Commonly used emulsifiers are: Mono and Di glycerides, Polysorbate 65 or 80, Lecithin and Egg Yokes.