Ice cream is an oil-in-water emulsion system, and fat particles are dispersed in the structure formed by water, sugar, air and other raw materials. Protein in milk, as an emulsifier, can prevent fat from caking and separate fat from water.

Studies show that if the fat particles in ice cream can be partially fused together, more air can be trapped in the ice cream to create a smooth texture. However, the dilemma is that protein in milk, as an emulsifier, can prevent fat from caking, which is not conducive to retaining air. Therefore, in order to improve the silky feeling of ice cream, it is necessary to sacrifice the stability of emulsion system. Now it's lecithin's turn Lecithin in egg yolk, as a low molecular weight emulsifier, can partially replace the milk protein on the surface of fat globules, promote partial fusion between fat globules, and thus improve the silky feeling of ice cream.