The Ice Cream Science Behind a Slow-Melting Scoop "Unpacking the food science of slow-melting ice cream, from the role of stabilizers and emulsifiers to the health debates surrounding these additives."

The Unseen Engineering in Your Ice Cream: How Additives Shape Texture and Spark Debate

#IceCreamScience #FoodTech #FoodAdditives #Emulsifiers #GutHealth #FactRage #FactRageNews

tglm.us/0YjxR

Ice cream = triphase material:
❄️ Ice crystals
💨 Air bubbles
🧈 Fat emulsion
It’s soft matter science in a cone!
Cool structure, creamy texture—all thanks to materials engineering 🍦
#IceCreamScience #SummerSTEM #MaterialsScience #GTMSE