Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaardâs Claus Prior Hansen.
Read more about it via https://www.dairyreporter.com/Article/2023/07/21/blends-of-emulsifiers-and-stabilizers-can-offer-cost-effective-alternative-to-locust-bean-gum?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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