Dairy Base, Sugar, Flavoring

This is a news story, published by Wired, that relates primarily to Tetra Pak news.

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ice cream industry

Wired

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How to make the perfect scoop of ice cream

Summary

Nutrition label

57% Informative

To make the perfect scoop of ice cream, you first need a dairy base -- its natural proteins, fat, and sugar provide the rich, distinct mouthfeel.

Next is the 0.5 percent of emulsifiers and stabilizers added to the liquid, helping the water content and fats stick together.

The mix is homogenized, then cooled and aged for 24 hours at 5 degrees Celsius (40 Fahrenheit ) for an even richer, smoother taste.

Tetra Pak has slowed the melting process, but it has no interest in eliminating it altogether.

“Ice cream is surprisingly complex,” says Anankanbil . “It has air, fat, and ice crystals in a frozen state, then all these ingredients come together in your mouth in an unfrozen state.

VR Score

Informative language

Neutral language

Article tone

informal

Language

English

Language complexity

Offensive language

not offensive

Hate speech

not hateful