ice cream Adding nanocellulose to ice cream can improve the taste of ice cream and extend the freezing and thawing time. Currently, microcrystalline cellulose (powder) is added to ice cream on the market.Compared with microcrystalline cellulose, nanocellulose has the advantages of less addition amount (the addition amount is very different, the effect of 5% TOCNF of the same mass is better than that of microcrystalline cellulose) and longer freeze-thaw time (6~7 minutes). .The application of nanocellulose in ice cream is mainly reflected in improving the physical properties of ice cream and extending its shelf life.Specifically, the following are several major applications of nanocellulose in ice cream: 1. **Enhanced Stability**: Nanocellulose has a higher viscosity and can act as a stabilizer to prevent ice cream from becoming unstable during storage and transportation. Phase separation, or crystallization, occurs, maintaining the creamy texture of the ice cream.2. **Improve texture**: Nanocellulose can increase the viscosity and texture of ice cream, making it smoother and more delicate, and improve
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