Un amico ha lasciato una scatola di quelli a casa mia e l’ho provato. Non mi è piaciuto, quindi l’ho buttato nel lavandino. La foto che vedi è di due giorni dopo. Il gelato non si scioglie. Qualcuno sa quali sostanze chimiche potrebbero causare questo?
https://i.redd.it/ecjsuo1gfnjd1.jpeg
di dchara01
24 commenti
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.
ice cream? nah, that’s just milk-flavored chemicals on a stick.
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.
Enjoying a Magnum Mandel right now. Get the real stuff.
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
Leidenfrost effect, it’s too hot outside… ?
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
Weil es Menschen ist!!!!
In Germany, especially not in big cities, more in the rural areas, the only option you’ve got if you want to eat something is kebab or bread from a bakery. Bread with cheese, bread with bread, bread with bread sprinkled on it, bread with salty bread, and so on. So, basically, everything you try to eat is made out of bread, and Kaufland Ice is no exception. Look at it. It’s bread. A little bit liquefied, but still bread. Respect the bread, honor the bread, be the bread.
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.