Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All
the ingredients are based on raw materials of non-animal origin. Mix the milk, sugar and
others materials with emulsifying stabilizer as the ratio, dissolved with water, stirring and
heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them
into the aging cylinder for 2-3 hours, then, adjust the color and odor. The dosage is 0.5%