The quality and structure of ice cream influence the mouth feel, meltability, deformability, softness or hardness of the product, as well as the growth, distribution and orientation of ice crystals.

• 摘要冰淇淋质构影响冰淇淋的口感、抗化度、抗变形度、质地松软度或坚实度、冰的晶态、冰晶的分布位置和定向。