低温零粘附技术 冰淇淋立体革命

<正> 近十年来,五花八门的冰淇淋产品如雨后春笋般,蓬勃发展;单调的蛋卷筒冰淇淋已再不能满足人们的需要,它的风光日子已成为过去。冰淇淋的需求,也不再是儿童的专利,新颖和精致的冰淇淋品牌与品种,已成功进驻成人市场。冰淇淋市场的巨大成就,激发起制造商要不断发掘冰淇淋产品概念的动力,并促进其他创意产品的开发,如以冰淇淋形式出售的极受爱

Zero adhesion technology for 3D ice cream innovation

Ice cream is primarily an impulse buy, so branding and product appearance is a vital key to success. But ice cream manufacturers are constantly finding their creative impulses constrained by conventional manufacturing methods. This production limitation has now been overcome by the introduction of the Cryo-ZATTM method, which uses the principle of zero adhesion technology, making high-definition 3D shapes possible in ice cream production.