Chocolate ice cream is rich in multi-source phenolic compounds. Nutritionists have proved that phenolic compounds can not only prevent the fat in chocolate from rotting and turning sour, but also be quickly absorbed into ice cream by blood vessels after being eaten into human body. If 65% water and 6%- 10% fat are mixed together, they will eventually separate and return to the previous state, and the taste of ice cream will be quite strange.

In order to obtain ice cream with stable structure, when water and oil are mixed together, emulsifier is needed to separate water and oil. Most of these emulsifiers are both ends of the molecular structure of glycerides. Water molecules are captured by glycerol, and fat is linked by fatty acids, so that water can be combined with fat through one capture, which is the result of emulsification.

Extended data:

Precautions for eating ice cream:

1. Don't eat too much ice cream at a time. If users eat too much, it is easy to cause abdominal pain, angina pectoris in middle-aged and elderly people, gastroenteritis, laryngeal spasm and malnutrition in ordinary people, and may also damage teeth.

Don't eat ice cream too fast. If you eat too fast, it will easily stimulate the contraction of visceral blood vessels, make local anemia, weaken the digestive function and sterilization ability of gastrointestinal tract, and promote the occurrence of gastroenteritis, cholecystitis and even hepatitis. Some people have a headache because the trigeminal nerve is suddenly stimulated badly.

Don't eat before and after meals, it will affect your appetite. Secondly, due to the low temperature of ice cream, it will cause gastrointestinal vasoconstriction, thus affecting its digestion and absorption capacity and the absorption of various nutrients.