Educator Guide: Cellulose Helps Ice Cream Go Down Smooth

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.
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About this guide
In this guide, students will learn about how food scientists are using chemistry to improve the texture of ice cream, discuss the science of ice cream on a molecular level and brainstorm testable scientific questions about favorite frozen desserts.
This Guide Includes:
Ice cream under the microscope
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