4. Conclusion

After having dealt with the physicochemical aspects in the article [F 8 010] , which enabled us to understand the complexity of the structure and microstructure, this article presents a relatively wide range of ingredients that can feature in frozen dessert formulas. Indeed, the business of making ice cream, gelato and sorbet is, before the technological aspects, first and foremost a matter of efficient choice, in terms of selecting several ingredients to achieve the most relevant formulation possible, insofar as the combinations are numerous. The main objective is internal profitability and external...