which provide a smoother texture and prevent ice crystal formation. While a traditional egg custard can stand up in even the most temperamental of freezers, Philadelphia-style ice cream needs to ...

A new-generation of appliances produce frozen treats at the push of a button and in every consistency—including soft serve ...

The antifreeze ISP, produced in yeast engineered with a gene from the fish Macrozoarces americanus, provides stability and texture to low-fat products by inhibiting ice-crystal growth. In Europe ...

The best sorbets have a soft, melt-in-the-mouth texture that comes from tiny ice crystals. The tiny crystals are achieved by the getting just the right balance of sugar syrup to fruit juice or ...