Ice-cream melted and refrozen is edible.

When the preservation temperature of ice-cream rises, the ice crystals dissolve, the viscosity of the whole system decreases, and the small bubbles in the ice-cream gradually merge into large bubbles until they overflow. Thawed and then frozen ice-cream loses its homogenized state, it will just affect the taste.

Must be placed in the freezer area, frozen ice cream needs to be to -14 degrees, the freezer area of the refrigerator can reach -18 degrees, normal to put the ice cream in the freezer for 2 to 3 hours can be frozen on.

But it should be noted that the ice cream should be placed in a plastic box and sealed before freezing, otherwise a layer of ice residue will form on the surface of the ice cream, affecting the taste. Generally speaking, when ice-cream is melted and then frozen, its appearance can not be restored to its original state, so if you have requirements for the appearance, or are worried that ice-cream melts and then freezes to taste bad, you can judge directly from the appearance and buy the goods of your choice.

2, semi-dairy ice cream, cream composition to 2.2% can be. In which you can use non-dairy raw materials such as margarine, animal fats and oils, etc., the fat rate is greater than 6%.

3, vegetable fat ice cream, the main ingredients are water, sugar, milk, etc., the application of edible oil and margarine, its similar authentic taste and flavor is mainly with the help of a unique processing technology, plus the improvement of the preservatives and the appropriate mix and match to make this product does not come with the ingredients of small animal milk.

4, hard ice cream, water content in 80% -100%, hard bottom forming is to facilitate packaging and delivery. The Italians made, the key is in the processing plant production and processing, frozen to the store market sales, and therefore from the shape can be seen more hard and solid, the internal ice particles of the coarser.

5, full cream ice cream, nutrient content of the largest category of ice cream, total solids more than 30% and even reached more than 40%; the provisions of the milk fat content of more than 8%, should not be non-milk fat as raw materials, high-end ice cream fat rate can be done 12% to 16%.