The reasons for the formation of tea cream in tea drinks, the basic composition of the material and the solution to it are described in the article.

主要介绍了茶饮料中茶乳酪的形成原因、基本构成物质及解决方法。

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It is rich in minerals and algin, a complex carbohydrate used as an emulsifier to prevent crystal formation in ice cream.

它富含矿物质和褐藻胶。是一种碳氢化合物，可用作乳化剂，在制作冰淇淋时防止冰晶的形成。

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This high potency nutritional cream provides skin with essential building blocks and co-enzyme factors needed in collagen formation.

这种高浓度的营养霜是皮肤的重要基石，提供肌肤所需要的合作酶。

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