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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.
Now we can have ice cream that's been thawed and frozen after a meal of 'fresh' chicken that's been frozen and thawed.
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
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.
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"
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.
Step 0.5) Remove paint
If moderation could change anything, it would be illegal.