Giving the Cold Shoulder a Crunchy Ice Cream With a Cellulose Dash

Giving the Cold Shoulder a Crunchy Ice Cream With a Cellulose Dash ...

Ice cream can be a culinary delight, except when it becomes unpleasantly crunchy because of the ice crystals that have grown in it. Today, scientists claim that a form of cellulose obtained from plants may be added to the tasty treat to help keep crystals cold, and the additive works better than currently used ice growth inhibitors in the face of temperature fluctuations. The findings could be extended to the preservation of other frozen foods and perhaps donated organs and tissues.

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