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 ...

"Basically an ice cream machine churns the perfect ice crystal ratios to ensure the ice ... to serve immediately in a more ...