Micrometer ice crystals-Dr. Wang

Ice cream is a complex food--H.D. Goff. It can be classified as foam or dispersion or emulsion. The smoothness and perceived quality of an ice cream depends in large part on the small size of ice crystals (Cook and Hartel, 2010).
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Greg is explaining how Pacojet ($4000 ice cream machine) works.
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Greg in action.
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The same ice cream base was 'frozen' in three different ways. The base placed in freezer was hard and icy cold!
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Made with ice cream maker tasted like a regular good ice cream!
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Made with liquid N2 was so smooth and creamy!
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dessert
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Gourmet
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