Giving the cold shoulder to crunchy ice cream — with a dash of cellulose (IMAGE)

American Chemical Society

Giving the cold shoulder to crunchy ice cream — with a dash of cellulose

Caption

Adding cellulose nanocrystals prevents the growth of small ice crystals (bottom left) into the large ones (top left) that can make ice cream (right) unpleasantly crunchy. Scale bar = 100 μm.

Credit

Tao Wu

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