The Secret Alchemy of Making Ice Cream

Quick Summary:

Ice cream is deceptively simple, but that sweet burst of flavor and soft melt on the tongue is a finicky, frozen science of water, fat, and air delicately held together.

Lacking the same natural fat, texture, and richness of flavor, it’s the Holy Grail of ice cream.

In the name of sustainability, Andersen and Anankanbil believe that “hybrid” ice cream, combining both proteins into a single product, is the future of the industry.

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Article Details

Author / Journalist: Alex Christian

Category: TechnologyEconomy

Markets: United StatesDenmark

Topics: Science Magazine Food Wired uk Food science Textaboveleftsmall

Source Website Secure: Yes (HTTPS)

News Sentiment: Neutral

Fact Checked: Legitimate

Article Type: News Report

Published On: 2024-10-04 @ 09:00:00 (12 hours ago)

News Timezone: GMT +8:00

News Source URL: wired.com

Language: English

Article Length: 1249 words

Reading Time: 7 minutes read

Sentences: 57 lines

Sentence Length: 22 words per sentence (average)

Platforms: Desktop Web, Mobile Web, iOS App, Android App

Copyright Owner: © Wired

News ID: 22878181

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About Wired

Main Topics: TechnologyEconomy

Official Website: wired.com

Update Frequency: 9 posts per day

Year Established: 1993

Headquarters: United States

News Last Updated: 9 hours ago

Coverage Areas: United States

Ownership: Independent Company

Publication Timezone: GMT +8:00

Content Availability: Worldwide

News Language: English

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API Access: Available (JSON, REST)

Website Security: Secure (HTTPS)

Publisher ID: #111

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