Ice cream melts faster than you might expect because it’s mostly frozen water. When it warms up, the ice crystals begin to break down and release liquid. Stabilizers—often natural ingredients like egg yolks or plant-based gums—help slow this process by holding water in place. That’s why some ice creams keep their shape longer than others.
Contact us for pricing and availability.
1453 Sacramento Avenue
West Sacramento, CA 95605
916.372.2015 Direct
916.372.2201 Fax
No comments:
Post a Comment