Conclusion
Ice cream, ice and sorbet Ingredients and additives

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...