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Edible Antifreeze For Smoother Ice Cream
holy_calamity writes "Proteins extracted from gelatin can dramatically improve the quality of ice cream by preventing the growth of ice crystals that ruin its texture. Perfect smooth ice cream has ice crystals around 20 microns in size, but slight thawing and refreezing makes them grow and ruins the mouth feel, making it gritty. The new proteins are similar to those in the blood of the snow flea, an insect able to keep active in sub-zero temperatures." Here are the abstract and the full article as published in the Journal of Agricultural and Food Chemistry.
Please STOP killing and disfiguring and horrible-izing my ice-cream (OK - some the words maybe in-appropriate in the context, but you get the idea). I just want a simple ice cream with real milk and not a "high fructose corn syrup, this sure isn't milk or cream but our just goo made to look like it" crap.
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Just check out the ingredients of any modern ice-cream and the you'll see what I mean.
When I was younger, we made it at home from real milk, sugar and a bit of flavoring agent in a hand-turned ice-cream maker and it was yuumm. Very different from the goo they sell today
The same holds for about all the things (at least foodstuffs). Oh, well - so much for progress
the growth of ice crystals that ruin its texture
Or, you could just eat Gelato, and avoid this problem altogether.
It goes from God, to Jerry, to me.
Companies could just make ice cream properly and transport and store it well and not put so much chemical crap into it, but hey then it might cut into their 1500% profit margins.
Wow - all that science and research done by an actual food chemist proven wrong by a single ridiculous assertion by Slashdot's most famous member, Anonymous Coward!
In the olden days, if they'd have discovered that some olden day ingredient (bat grease, shark lung etc...) made your ice cream all smooth, I bet they'd have used it in a second. It would now be an accepted part of 'good old ice cream'.
What I'm saying is that new technology need not necessarily be bad. This stuff might be good. Agree with you about most modern ice cream though. The swine.
"Be light, stinging, insolent and melancholy"
Isn't the ! a not operator? As in !vegan = NOT Vegan, thus !vegan != vegan.
That's what I thought anyway. Otherwise, what the hell is the point of the exclamation mark in the beginning?
Patriot - A fan of expanding government power and spending while not wanting to pay higher taxes.
Real ice cream is made from cream which is expensive. Real Ice Cream maintains it's texture because it's mostly milk fat with very little water. The point is to take milk and cheaper water based products and still get that higher quality texture. This is about saving a buck not producing a higher quality ice cream.
It doesn't look fine to me. The soybean oil and soybean-derived mono- and diglycerides put me in bed for 2-3 days when I eat it. What's worse is that manufacturers have been lobbying the FDA to not have to itemize ingredients, particularly soy-derived ingredients.
Bring back real ice cream, please!
The Christian Right is Neither (Christian nor right). See: Matthew 23, Matthew 25, Ezekiel 16:48-50
There's plenty of good ice cream, it's just not the cheapest/most popular stuff.
True confidence comes not from realising you are as good as your peers, but that your peers are as bad as you are.
This is about maintaining quality in ice cream. As someone else pointed out, most of the heat shock (melting/refreezing) that occurs in ice cream is on your drive home and in your freezer at home. After freezing under agitation, only about half of the water content of the ice cream base is frozen, but the number of ice nuclei is the highest it will ever be. Under second stage quiescent freezing these crystals just get larger as the percentage of liquid water approaches zero. All temperature fluctuations above about -20F contribute to the degradation of these ice crystals into larger crystals. All of the solids in the base help inhibit this process, especially stabilizers such as locust bean gum and guar gum.
These anti-freeze proteins serve a similar purpose to traditional stabilizers. Ice Cream is not a high profit margin industry, and any advances in maintaining quality are good overall.
No, the people buying ice cream are cheap bastards. The ice cream companies don't give a shit either way, they produce what sells. This is an example of people "voting with their wallet".
If you think "traditional" ice cream is that much better, there's nothing stopping you from starting your own ice cream company.
Maybe not
Perhaps a more modern test for new ingredients might be to feed them to corporate executives, leading share holders, politicians and their families for several years before the ass hats tried to mislabel it and sneak it into our foods.
Chaos - everything, everywhere, everywhen