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Hot Ice Cream?

In # 9: Molecular Gastronomy, Molecular Gastronomy by Cade0 Comments

Have you ever wanted ice cream in the winter, but it is just too cold? Well, now you will be able to eat Hot Maple Ice Cream. This is an ice cream that won’t melt on a warm summer day. This ice cream uses heat to actually form into a gel-type substance that resembles ice cream. The magic of this recipe is a substance called methylcellulose. Methylcellulose is another new and innovative play on food in a category which is relatively new, Molecular Gastronomy, which is an area of food science that investigates the chemical and physical transformation of food that occurs during the preparation or cooking. Methylcellulose is a chemical which is derived from cellulose, an organic compound that is an important structural component in plants. Methylcellulose is used as an emulsifier. Just like cellulose, methylcellulose is not digestible. Similar to gelatin and agar-agar, methylcellulose inhibits gelification in foods, but only creates a gel after being heated. After it cools, it will melt. So, Hot Maple Ice Cream is the exact opposite of your traditional ice cream that melts …