Ok, so maybe they've got a novel way to promote themselves: "our machine can even copy ITSELF!"
But this technology has been around for ages. In the late 90's I was personally watching a low tech version layer adhesive paper and cut it out with a laser. The technology has since evolved into photosensitive polymers that crosslink in layers to allow more complex parts that can take a beating. In fact, I was working on projects with the polymer manufacturers to improve interlayer adhesion.
This stuff is new? No way.
In 'real' ice cream it is very difficult to maintain texture. In 'real' ice cream, it's still mostly water and 'real' ice cream will become gritty over time. This technology first started with an equipment solution (no ingredients). Then other companies wanted this technology without spending millions on equipment. Enter ice structuring proteins.
Unlikely. These companies are the world's best at making ice cream. They don't particularly like these chemicals (I should know, I try to sell them!). But they do have to make compromises so that you can have your ice cream at home.
Otherwise you'd be stuck with home ice cream texture: smooth on day 1, gritty and sandy by day 3.
The ice structuring proteins referred to in this article were first isolated from the ocean pout fish (sp?). Unfortunately they were obscenely expensive to manufacture using this method, and other manufacturers have inserted genes into yeast to make these same proteins from a yeast source. The EU has a real backlash against genetically modified organisms, so they didn't take off there. There is a new company called Ice Biotech out of Canada that's isolating the protein from winter wheat grown in Canada and processed in China. You'll find this technology in the Haagen Daaz ice cream bars, among others. It really does make for a fantastic texture.
The major ice cream stabilizer company in the world doesn't believe that these ice structuring proteins are all that great - ice crystal morphology is just as critical as ice crystal size. This company promotes a system based on PGMS technology. There is also a major impact from air cell size (remember that ice cream is a frozen foam). Some companies are promoting ingredients that directly impact air cell structure and stability to give a creamy texture.
The two largest ice cream companies, Nestle and Unilever, have developed some equipment technology (low temperature extrusion) that allows them to make ice cream with both small ice crystals and small air cell structure. This is nice, creamy stuff and is marketed as slow/double churned. And this is a low fat system that actually tastes good!
There is also technology based on microcrystalline cellulose co-manufactured with sodium carboxymethylcellulose. This stuff makes a good, full fat mouthfeel in a lower fat system. You'll find it in all sorts of systems under the name cellulose gel. Also good stuff.
Let me guess: you're one who might advocate using your PC as an audio source, too, right? Of course! Those MP3's at 160 or 192 don't sound any different than a higher def source! Even better, use your PC to drive a set of 5.1 or 7.1 speakers for REAL surround sound! That'll be great!
I won't bother making an argument about the $2000 DVD players - I agree, spend your money elsewhere, $2k is absurd (but probably not on these PC-based systems unless you can isolate them in another room or provide a MUCH quieter cooling solution). But there is a tremendous amount of sublety in audio that you've completely glossed over.
the occupant of the office downstairs, and the one next to me, and the one down the hall had to check why i was laughing so loudly. and then they asked why i was on slashdot and not out selling...
gah.
Unfortunately I was only exposed to the project during a briefing on strategic development projects. The project was aborted because it wasn't feasible, so there is little chance of following up to learn more. CO2 source was atmospheric but there was no discussion of the energy source or drivers to hydrocarbon production.
When I worked at Mobil as an engineer (before Exxon swalled them) there was a project working on microbes that consumed CO2 and excreted long chain hydrocarbons that could be used as fuel. Unfortunately they were slow and difficult to control. I imagine that microbes thriving under volcanic conditions would be hard to use commercially, but perhaps the conditions could be replicated in certain settings or the mechanism transplanted into other microbes (any microbiologists want to comment?).
The ideas are good but the technology is a long way off!
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Ok, so maybe they've got a novel way to promote themselves: "our machine can even copy ITSELF!" But this technology has been around for ages. In the late 90's I was personally watching a low tech version layer adhesive paper and cut it out with a laser. The technology has since evolved into photosensitive polymers that crosslink in layers to allow more complex parts that can take a beating. In fact, I was working on projects with the polymer manufacturers to improve interlayer adhesion. This stuff is new? No way.
In 'real' ice cream it is very difficult to maintain texture. In 'real' ice cream, it's still mostly water and 'real' ice cream will become gritty over time. This technology first started with an equipment solution (no ingredients). Then other companies wanted this technology without spending millions on equipment. Enter ice structuring proteins.
Unlikely. These companies are the world's best at making ice cream. They don't particularly like these chemicals (I should know, I try to sell them!). But they do have to make compromises so that you can have your ice cream at home. Otherwise you'd be stuck with home ice cream texture: smooth on day 1, gritty and sandy by day 3.
The ice structuring proteins referred to in this article were first isolated from the ocean pout fish (sp?). Unfortunately they were obscenely expensive to manufacture using this method, and other manufacturers have inserted genes into yeast to make these same proteins from a yeast source. The EU has a real backlash against genetically modified organisms, so they didn't take off there. There is a new company called Ice Biotech out of Canada that's isolating the protein from winter wheat grown in Canada and processed in China. You'll find this technology in the Haagen Daaz ice cream bars, among others. It really does make for a fantastic texture. The major ice cream stabilizer company in the world doesn't believe that these ice structuring proteins are all that great - ice crystal morphology is just as critical as ice crystal size. This company promotes a system based on PGMS technology. There is also a major impact from air cell size (remember that ice cream is a frozen foam). Some companies are promoting ingredients that directly impact air cell structure and stability to give a creamy texture. The two largest ice cream companies, Nestle and Unilever, have developed some equipment technology (low temperature extrusion) that allows them to make ice cream with both small ice crystals and small air cell structure. This is nice, creamy stuff and is marketed as slow/double churned. And this is a low fat system that actually tastes good! There is also technology based on microcrystalline cellulose co-manufactured with sodium carboxymethylcellulose. This stuff makes a good, full fat mouthfeel in a lower fat system. You'll find it in all sorts of systems under the name cellulose gel. Also good stuff.
Let me guess: you're one who might advocate using your PC as an audio source, too, right? Of course! Those MP3's at 160 or 192 don't sound any different than a higher def source! Even better, use your PC to drive a set of 5.1 or 7.1 speakers for REAL surround sound! That'll be great!
I won't bother making an argument about the $2000 DVD players - I agree, spend your money elsewhere, $2k is absurd (but probably not on these PC-based systems unless you can isolate them in another room or provide a MUCH quieter cooling solution). But there is a tremendous amount of sublety in audio that you've completely glossed over.
the occupant of the office downstairs, and the one next to me, and the one down the hall had to check why i was laughing so loudly. and then they asked why i was on slashdot and not out selling... gah.
Unfortunately I was only exposed to the project during a briefing on strategic development projects. The project was aborted because it wasn't feasible, so there is little chance of following up to learn more. CO2 source was atmospheric but there was no discussion of the energy source or drivers to hydrocarbon production.
When I worked at Mobil as an engineer (before Exxon swalled them) there was a project working on microbes that consumed CO2 and excreted long chain hydrocarbons that could be used as fuel. Unfortunately they were slow and difficult to control. I imagine that microbes thriving under volcanic conditions would be hard to use commercially, but perhaps the conditions could be replicated in certain settings or the mechanism transplanted into other microbes (any microbiologists want to comment?). The ideas are good but the technology is a long way off!