ice cream

Adding nanocellulose to ice cream can improve the taste of ice cream and extend the freeze-thawing time. Currently, the added microcrystalline cellulose (powder) in ice cream on the market is microcrystalline cellulose (powder). Compared with microcrystalline cellulose, nanocellulose has the advantages of less addition amount (the amount of addition is much different, and the effect of 5% TOCNF of the same mass is better than that of microcrystalline cellulose) and a longer freeze-thaw time (6~7 minutes). .

The application of nanocellulose in ice cream is mainly reflected in improving the physical characteristics 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 high viscosity and can act as a stabilizer to prevent phase separation or crystallization of ice cream during storage and transportation, thereby maintaining the delicate taste of ice cream.

2. **Improve texture**: Nanocellulose can increase the viscosity and texture of ice cream, make it more silky and delicate, and enhance the dense feeling of the entrance.

3. **Fat-reducing replacement**: Nanocellulose can partially replace the fat in ice cream to make low-fat ice cream. This not only reduces calorie intake, but also maintains or even improves the creamy texture of the ice cream.

4. **Prevent ice-cracking**: During the freezing process of ice cream, nanocellulose can disperse ice crystals and inhibit the formation of large ice crystals, thereby maintaining the softness and palatability of the ice cream and reducing the feeling of sand.

By adding a small amount of TEMPO modified nanocellulose, ice cream manufacturers can significantly improve the overall quality of the product and the taste experience of the consumers.

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