Ice Cream

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Across
  1. 3. gives ice cream its softness
  2. 4. the thick white or pale yellow fatty
  3. 7. a substance that helps mix liquids that don't normally mix
  4. 8. the natural fat found in milk
Down
  1. 1. it contributes very little to sweetness or freezing point
  2. 2. a substance which prevents the breakdown of emulsions
  3. 4. a homogeneous non-crystalline substance
  4. 5. gives ice cream its hardness and body
  5. 6. contributes water, protein and some fat to the ice cream