The effects of compound stabilizer on the viscosity, centrifugation sediment and appearance quality of corn milk beverage were studied in the paper.
探讨了不同稳定剂复配对甜玉米乳饮料黏度、离心沉淀量以及外观品质的影响。
The main influential factor on the quality of ice cream is the viscosity of mixture, which depends mainly on the viscosity of stabilizer.
冰淇淋配料的粘度是影响冰淇淋品质的重要因素，而冰淇淋配料的粘度主要来自稳定剂的粘度。
A polymer polyol derived from the stabilizer has low viscosity compared to those of prior products and contributes to the improvement in the physical properties of the resulting polyurethane foam.
得自该稳定剂的聚合物多元醇具有与现有技术的产物相比低的粘度，并有助于改善所形成的聚氨酯泡沫的物理性质。
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