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Author Question: Why do the still-frozen desserts contain a relatively small amount of ... (Read 48 times)

segrsyd

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on: Aug 19, 2018
Why do the still-frozen desserts contain a relatively small amount of sugar?

Question 2

What are the interfering agents in the frozen yogurt? In the fruit Bavarian cream?


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itsakadoozi

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Reply #1 on: Aug 19, 2018
Answer to Question 1

To minimize crystal formation; still-frozen desserts tend to have a high quantity of interfering agents such as whipping cream, gelatin, or eggs.

Answer to Question 2

Interfering agents in frozen yogurt are unflavored gelatin and plain yogurt. Interfering agents in fruit Bavarian cream are whipping cream and unflavored gelatin.


segrsyd

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Reply 2 on: Aug 19, 2018
Excellent

jackie

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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