冰的结构和颜色也千变万化。冰中的空气含量越少，其颜色变化就越多。
The texture and colours of ice can also vary.The lower the air content, the more the colour changes from white to blue - just like your fingers.
在乳化剂存在时，空气含量高时能防止冰淇淋中出现冰晶、改善抗融性。
High air content protected ice cream from ice crystal growth and improved melting resistance in the presence of emulsifiers.
冰的结构和颜色也千变万化。冰中的空气含量越少，其颜色变化就越多。
The texture and colours of ice can also vary. The lower the air content, the more the colour changes from white to blue - just like your fingers.
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