Cooling off with physics
Aug 1, 2003
You might think of ice cream as a delicious treat to be enjoyed on a sunny summer's day. However, to the ice-cream scientists who recently gathered in Thessaloniki in Greece for the 2nd International Ice Cream Symposium, it is a complex composite material. Ice cream consists of three dispersed phases: ice crystals, which have a mean size of 50 microns, air bubbles with a diameter of about 70 microns, and fat droplets with a size of 1 micron. These phases are held together by what is called the matrix - not a sci-fi film, but a viscous solution of sugars, milk proteins and polysaccharides.
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