News Chemistry

Grainy ice cream is unpleasant. Plant-based nanocrystals might help

The stabilizers could prevent large ice crystals from forming and causing a coarse texture

image of a scoop of ice cream

Over time, large ice crystals form in ice cream and leave a grainy texture. Experiments with cellulose nanoparticles suggest they might keep the tasty treat from this unpleasant fate.

American Heritage Chocolate/Unsplash

By Anna Gibbs

- More than 2 years ago

You can never have too much ice cream, but you can have too much ice in your ice cream.