2024-04-13 21:14:06
Ice cream with more cream will generally melt at a slower rate . The less fat, and more water in ice cream, the slower it melts. Ice cream also contains a number of ingredients used as stabilizers to help the ice cream keep its shape. They include guar gum and cellulose gum. [Link] NEEDS_MORE_RATINGS(13-0-7) Author
2024-04-13 22:02:00
NNN. The CN links to a source that enumerates the additives that cause the sundae cone to maintain its shape. Additionally, this particular product does not meet the definition of ice cream by USDA. As a result, they are labeled as 'Frozen Dairy Dessert Cones' on the packaging. [Link] NEEDS_MORE_RATINGS(3-0-2) Author