date:Jan 18, 2019
structure and the macroscopic properties of ice cream. This is because ice cream is an extremely complex, intricate and delicate food. The texture we perceive when ice cream is eaten is the sensory manifestation of the microstructure.
Freezing Ice Cream using Liquid Nitrogen
Using liquid nitrogen (LN2) to make ice cream is nothing new. Agnes Marshall suggested the use of liquid nitrogen to make ice cream in her book titled Ices Plain and Fancy: The Book of Ices published in the 19th century. T