A friend let a box of those at my house and I tried it. I didn't like it so I threw it in the sink. The photo that you see is two days later. The ice cream does not melt. Does anybody know what chemicals might cause this?
by dchara01
A friend let a box of those at my house and I tried it. I didn't like it so I threw it in the sink. The photo that you see is two days later. The ice cream does not melt. Does anybody know what chemicals might cause this?
by dchara01
37 comments
The miracle ingredients
Gelatin or modified starch
The bigger question would be why you let it sit in your sink for 2 days…
The chocolate doesnt melt at room temperature. The rest? I dont know
it’s a cake
That’s mousse
It’s basically frozen cake
Most industrial ice cream doesnt melt completley.
Because calling it Ice Cream is a allready a bit of a stretch.
That ice cream you buy in tubs or on the stick (it’s the same thing) is a lot, but a lot, of air.
That, plus some binding agent like gelatin on the solids, and this is what you get
1 probable reason. Either they are pumped full of standard stabilizating agents like maltodextrin and calciummethyllcellulose (no idea if i wrote that word right), which can lead to it just melting over several days if they overdo it – which they do for cheap ice cream.
There was a similar craze a few years ago with Walmart sandwich ice, look it up on YouTube people even grilled that shit and it wouldn’t melt lol
A cheap ice cream like that will contain a lot of ingredients that simply don’t melt or really dissolve. This specific brand contains things like coconut oil, carob, high fructose corn syrup, and guar gum, for example — I imagine at least some of these aren’t going to disappear down the drain along with the water and sugar.
It’s not so much that they’re “chemicals” (everything is a chemical, and most of the stuff is derived from natural sources), but that they’re cheap ingredients that replicate (more or less) the taste and mouth feel of more expensive ingredients.
If you’re ever down my way, I can recommend a local ice cream maker whose basic ingredients are full-fat milk, sugar, dextrose and butter. Compare that with the ingredients list on your ice creams.
Source of the ingredients in German: https://de.openfoodfacts.org/produkt/4335896467481/k-classic-maxx-schokolade-eis
Original: entrahmte Milch, Milchschokolade (30 %) [Zucker, Kakaomasse, Kakaobutter, Molkenerzeugnis, Butterreinfett, Kokosfett, Magermilchpulver, Emulgatoren (Sojalecithine, Polyglycerin-Polyricinoleat), Vanilleextrakt], Molkenerzeugnis, Glukose-Fruktose-Sirup, Kokosfett, Zucker, Magermilchpulver, Emulgator: Mono – und Diglyceride von Speisefettsäuren, Stabilisatoren (Johannisbrotkernmehl, Guarkernmehl), Bourbon – Vanilleextrakt, färbende Pflanzenextrakte (Karotte, Kürbis, Saflor, Zitrone), extrahierte gemahlene Vanilleschoten.
Translated by pons: skimmed milk, milk chocolate (30%) [sugar, cocoa mass, cocoa butter, whey product, butter pure fat, coconut fat, skimmed milk powder, emulsifiers (soy lecithins, polyglycerol polyricin leate), vanilla extract], whey product, glucose-fructose syrup, coconut fat, sugar, skimmed milk powder, emulsifier: mono- and diglycerides of edible fatty acids, stabilizers (carrot, pumpkin, saffron, lemon), bourbon – vanilla extract, coloring plant extracts (carrot, pumpkin, saffron, lemon), extracted ground vanilla pods.
Maybe because of the cocos-fat. It doesn’t melt well by rommtemperature.
its not ice cream
Am I the only one who see here slices of a sausage?
If you would read the label on the box you might now.
I made this experience with ice cream that was old. The ice itself already had a spongey texture.
FAT alot of Fatttt
Strictly speaking, what was ice did melt. This is a milk-based ice creme type, not water ice. What you are eating here is far closer to a pudding or mousse that’s frozen than water ice, so while the water in it will melt, the proteins, fats, and starches used to create the pudding like base do not. They can not. If you freeze a cup of pudding, it’s not going to melt completely either. It’s also not as dense as water-ice because the “pudding” or Creme has been whipped up to be extra fluffy for some volume. This is not at all unusal for milk ice creme.
> I didn’t like it so I threw it in the sink.
???
In that case, it is because the ice cream isn’t just any frozen liquid. The way it is made creates a foam that is then frozen. Like whipped cream. They don’t necessarily melt and turn into liquid, think about how long whipped cream can stay in shape.
Idk but ice cream is not water. Sugar, milk, oils etc. It won’t all disappear into the thin air if you leave it lying on the flat surface. Again I’m just guessing.
It’s the emulsifiers. I would recommend reading Ultra Processed People by Chris van Tulleken, unmelting ice cream is one of the things he covers. It’s easier for companies to mass produce and transport it on long journeys. What they would really like to do is transport it at room temperature, because that would really reduce their costs, and from a stability perspective they pretty much can, but the bacteria is a problem. I find the texture to be awful, so thankfully I now know what ingredients to look out for if I want to avoid it.
German engineering
>Unter Wärme bildet das Polyphenol Verbindungen zwischen den beiden Eis-Bestandteilen: Fett und Wasser.
Maybe that’s why?
Technically, it is impossible for it to not melt in two days. What you are seeing is not ice its just the rest of the ice cream taking this shape.
It’s probably just asbestos, should be fine to eat.
“Didn’t like it so I threw it in the sink”
I am not a food scientist but usually some combo of starch,gluten and hydrogenated oils
Can’t eat most store bought ice anymore because of this weird foamy texture.
You want to melt air and fat?
They bought the Canadian Ice Aircraft carrier technology.
It’s basically 70% micro plastic
It actually isn’t Ice cream. Alexibexi made a great video about that a few years ago and called it “frozen shit pudding”
German quality
There is a good book about this “ultra processed people”. It explains that because of transportation of the ice cream it can’t be guaranteed that it never melts on the way and so the companies but some kind of gel in some cheaper ice cream that prevents the ice cream from melting completely. Usually found under “stabilizers”.
Otherwise if ice cream melts and then freezes again it would be not as tasty.
Good reminder of the fact that lots of stuff sold in supermarkets is not necessarily to be considered as nourishing food for humans. Things sold in supermarkets are often made of considerably bad ingredients which serve the purpose of making money.