Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.
Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.
Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?
(US, but I assume anywhere else where the same brands are sold have had the same issue.)
You aren’t imagining it, they add various types of gum and additives to slow melting rates of real ice cream, and a lot of ice cream is straight up fake - “frozen dairy dessert” is a euphemism for fake ice cream often padded out with cheaper ingredients like vegetable oils.
https://www.foodandwine.com/drumstick-ice-cream-doesnt-melt-tiktok-8635415
Honestly now-a-days one of the few ways we are going to protect ourselves is to rely on the ingredients list our governments mandate and familiarize ourselves with what products are actually what they claim they are, whether they contain anything questionable, and what euphemisms they use to hide undesirable ingredients. (Hydrogenated Oil ==
TransSaturated Fat, Natural Sweeteners == Sugar, Corn Syrup == cheap substitute for sugar)For those of us in the US (yes I know this is world - sorry) we can only hope the brain worm dead bear boy doesn’t gut the FDA as badly as he promises, or companies are going to start adding all sorts of fun stuff to our food.
Educate yourself and your friends about “the poison squad”, fascinating story of the kinds of crazy shit they used to put in food. Copper sulfate in canned peas and such.
Just as a point of chemistry clarity, partially hydrogenated oils contain trans fat, fully hydrogenated oils do not. Partially hydrogenated oils are no longer GRAS by the FDA and shouldn’t be in any commercially sold foods, except the amount that occurs naturally in foods like butter.
Fully hydrogenated oils still have saturated fat so it’s not like it’s healthy, but it’s not as bad as trans fat.
TIL - Thank you!
I mean if they gut the regulatory agencies the companies will probably just remove the ingredient list altogether
Yep, hoping he’s not stupid enough to do that. However, on the other hand brain worms…
Corn syrup has wrecked ice cream for me. I can’t stand it and actively avoid buying ice cream with it.
I miss the old Bryer’s
It still has a bit of gum in it (hard to find without these days) but that talenti stuff in the US appears to be real cream still - honestly that’s the big kicker for me with ice cream, too much gum or any vegetable product just makes it not worth the calories 🤢
All those bryer/haggen das big brand ones have so much air whipped into them it’s like eating frozen foam. Same with most chains’ milk shakes right now, they melt into nasty foam.
It’s “frozen dessert” because they can’t say ice cream when they take out dairy.
It’s actually because icecream has a defined air and fat content, and if you leave those guidelines you stop being icecream.