The fat substitute could meliorate the sensory properties of low fat ice cream.
脂肪替代品能明显改善低脂冰淇淋的感官品质。
This article deals mainly with the property of polydextrose and its application in low fat ice cream.
主要研究聚葡萄糖的特性及其在低脂冰淇淋中的应用。
The sensory properties of low fat ice cream with 4% fat was as good as that of the middle fat ice cream.
脂肪含量为4%的低脂冰淇淋的感官指标与中脂冰淇淋相当。
Examples include fresh fruit topped with low-fat yogurt, a cookie made with whole-wheat flour or a scoop of low-fat ice cream.
如淋上低脂奶酪的鲜水果，全麦面粉烤制的饼干，或者一份低脂冰淇淋。
Low fat or light ice cream, chocolate sorbet, low fat pudding, reduced fat cheeses, skim or low fat milk, low fat or light yogurt.
低脂冰淇淋，巧克力果汁糕，低脂布丁，少脂干酪，无或低脂奶，低脂酸奶。
The effect of the interior-molecular structure, reflected by the iodine value, the total content of mono-glyceride and di-glyceride, at different level on the quality of low-fat ice cream was studied.
研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。
The "High fat dairy products" cluster had higher intake of foods such as ice cream, cheese, and 2% and whole milk and yogurt, and lower intake of poultry, low-fat dairy products, rice, and pasta.
“高脂乳品组”对冰激凌、奶酪、全脂酸奶的摄入较多，而对家禽、低脂乳品、以及大米、意面的摄入较少。
The "High fat dairy products" cluster had higher intake of foods such as ice cream, cheese, and 2% and whole milk and yogurt, and lower intake of poultry, low-fat dairy products, rice, and pasta.
“高脂乳品组”对冰激凌、奶酪、全脂酸奶的摄入较多，而对家禽、低脂乳品、以及大米、意面的摄入较少。
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