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ice cream industryWired
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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
37
Informative language
26
Neutral language
71
Article tone
informal
Language
English
Language complexity
45
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
detected
Known propaganda techniques
not detected
Time-value
long-living
External references
1
Source diversity
1
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