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Science, Waste, and Weird Ice Cream | Santa Fe News
Published 2 weeks, 6 days ago
Description
Scientists in New Mexico are cracking the code on ice cream melt by tweaking proteins to hold water tighter—slowing melt but risking a weird gel texture. Backed by a major ice cream company, the research also tackles factory waste, aiming to reclaim and reuse fat from discarded batches. And yes, they’re still having fun—testing wild flavors like tequila to keep things deliciously experimental.
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