Summer comes about a lot of brothers, drinks, juice, and even ice cream has become the most important summer food we have in the summer. In the ordinary course of taste, we are not careful to understand the composition of the composition of the goods during the Suo Jiaji cellulose sodium on the food itself has a certain effect.

We all know that the first ice cream into the milk, but if blindly after milk processing, it is not easy to let the ice cream molding, in order to decrease the concern, to ensure the forming quality of goods is high. The use of sodium carboxymethyl cellulose to help, not only can make ice cream taste to move forward together on the thick milk itself also made progress results, let more people know and understand gradually to its strengths.

Milk has a mellow taste, which is our favorite. In order to guarantee the quality to get forward, after sodium carboxymethyl cellulose in emulsion can reach the effect is very useful, so in practice to help, can advance the fragrant soy milk, let the market mall was opened gradually.

After the processing of raw materials used in the food safety act is allowed sideways, under the tips help softtexture and

The taste was excellent.