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You can try adding alcohol, more sugar, more fat, eggs. All these ingredients make the texture smoother.
The milkfat (cream) is what really gives the texture. The lowfat ice creams (the term is an oxymoron. Such products used to be called ice milk) often get their creaminess from stabilizers and emulsifiers. Egg yolks have an emulsifying effect. You have to be careful about adding alcohol - it can make the ice cream softer or even prevent it from freezing.
What else can I help you with?
Is the air is often blended into ice cream to give it a lighter texture a physical or chemical and why?
Blending air into ice cream to give it a lighter texture is a physical process. This is because air being incorporated into the ice cream does not change the chemical composition of the ingredients; it just alters the physical structure by introducing air bubbles to create a lighter texture.
Is air bleneded into ice cream to give it a lighter texture is it physical or chemical property?
Blending air into ice cream to give it a lighter texture is a physical property because it involves changing the physical characteristics of the ice cream without altering its chemical composition. The addition of air creates air bubbles in the ice cream, making it softer and creamier without changing the underlying chemical structure of the ingredients.
Can you give me a long list of the creamy desserts?
Some of the best creamy desserts include custards, puddings, mousse, ice cream,trifle. One also cannot forget cheese cake, cream filled cupcakes, and milkshakes.
What makes a chowder unique compared to other types of soup?
Chowder is unique from other soups because it is a thick and creamy soup typically made with seafood, potatoes, and onions. It often includes milk or cream to give it a rich and hearty texture.
Special organisms are added to light cream to give it thick creamy body and distinct flavor of what?
The answer is sour cream. I ran across this question when i was looking for the same answer.
Can you give me a long list of creamy desserts?
Creamy desserts are those that have a smooth consistency and can include, ice cream, smoothies, pudding, custards, jello, frosting, yogurt, and many others.
Is the air is often blended into ice cream to give it a lighter texture a physical or chemical property?
Blending air into ice cream to give it a lighter texture is a physical property. This process does not change the chemical composition of the ice cream; it simply alters its physical characteristics by incorporating air bubbles to create a smoother and softer texture.
What kind of gelatin in used in blue bell ice cream?
Blue Bell ice cream uses bovine gelatin, which is derived from cows. Bovine gelatin is a type of gelatin that is commonly used in food products and is known for its ability to provide a smooth and creamy texture. This gelatin is added to Blue Bell ice cream to help stabilize the product and give it a desirable consistency.
Why is Sodium stearate used in deodorant?
Sodium stearate is used in deodorants as an emulsifier and a thickening agent that helps stabilize the product and give it a smooth, creamy texture. It also acts as a surfactant, helping to mix oil and water-based ingredients together effectively. Additionally, it can help to control the release of active ingredients in the deodorant formula.
Can you put cream cheese in rice if so what's it's purpose?
You can add cream cheese to rice. However, the rice would be come sticky and not fluffy as normal. You could add it to risotto rice. This would make it a little more creamy. If you use a good quality flavoured cheese then this will give the risotto some additonal texture and flavour.
What is an example of mousse?
An example of mousse is chocolate mousse, a rich and creamy dessert made from whipped chocolate, eggs, and cream. It's typically light and airy due to the incorporation of whipped egg whites, which give it a fluffy texture. Chocolate mousse can be served on its own or topped with whipped cream, berries, or shaved chocolate for added flavor and presentation.
Why is nitrous oxide used in whipped cream?
Nitrous oxide is used in whipped cream because it acts as a propellant, creating bubbles that give the cream a light and fluffy texture.
