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Wall Street Apes
@WallStreetApes
Running an ice cream cone under steaming hot water and it resists melting, eventually it washes away Many ice creams in America will no longer melt because the ingredients have been changed, they are actually engineered to not melt. Modern ice creams have: - Higher Levels of Stabilizers and Gums - High percentages of Vegetable Oils and Fats instead of Dairy Fat - More Air than standard ice cream, sometimes over 100% - More sweeteners, maltodextrins and other solids adjust the freezing point Many ice creams can’t even legally be called ice cream anymore in America Our food is a science experiment
01:48
Readers added context they thought people might want to knowReaders added context
This is not ice cream. This is Marshmallow and putting cooled marshmallow in a cone like this is a very common candy. It's shelf stable and is available in many candy shops in the US. candynation.com/marpro-yum-yum…
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12:24 AM · Jun 30, 20266.5MViews
Wall Street Apes on X: "Running an ice cream cone under steaming hot water and it resists melting, eventually it washes away Many ice creams in America will no longer melt because the ingredients have been changed, they are actually engineered to not melt. Modern ice creams have: - Higher Levels of https://t.co/5AzCIQffp2" / X