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Nestlé uses avalanche research to create better ice cream
Nestlé is using the same specialised technology avalanche experts use to study snow to improve the quality of its ice cream.
The company's scientists are working with the Institute for Snow and Avalanche Research in Switzerland to examine the microscopic ice crystals found in both snow and ice cream.
Their research relies on the only x-ray tomography machine in the world that allows long-term observation of tiny particles in a substance at temperatures of zero to minus 20 degrees Celsius.
Experts at the SLF monitor the evolution of ice crystals in snow and how this affects its properties: key factors for understanding avalanche formation.
Ice crystals affect the properties of ice cream in a similar way, altering its texture and structure as they grow and change shape.
The collaboration aims to help Nestlé to solve a universal problem for all ice cream manufacturers: how to maintain the product’s original texture and structure for longer. Read more
(Nestlé)
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26 March 2012
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