microcrystalline cellulose is added, it can act as a physical obstruction and prevent the occurrence of a large number of ice crystals in the confection.

Adding 0.4-0.6% colloidal microcrystalline cellulose to the ice cream is enough to prevent the ice crystals from increasing during the frequent freeze-thaw process, ensuring that the texture and structure of the ice cream are not changed, and the microcrystalline cellulose particles are extremely fine and can be increased. Taste.