This "Chemistry of Frozen Desserts" infographic by Compound Interest explores the science behind various treats. It illustrates a fat droplet's structure and lists typical ice cream composition as 50% air bubbles, 30% ice crystals, 15% liquid syrup, and 5% fat droplets. A comparison table shows fat content and "overrun" (incorporated air) for ice cream (10–20% fat), gelato (3–8% fat), soft serve (3–10% fat), and frozen yogurt (0.5–3% fat). It also notes sorbet has 0% fat while sherbet has 1%.
On #NationalFrozenYoghurtDay, check out how froyo compares chemically to other frozen desserts in this edition of #PeriodicGraphics in @cenmag.bsky.social: cen.acs.org/articles/95/...
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