McGill students create ice cream that doesn't melt
Anne Caroline Desplanques, QMI Agency
First posted: Tuesday, June 17, 2014 03:46 PM EDT | Updated: Tuesday, June 17, 2014 03:52 PM EDT
MONTREAL — A clever team of McGill science students has created ice cream that doesn't melt in the summer heat.
Students Karine Paradis and Jonathan Khouzam will be presenting their frozen invention, called Frisson, this week at the prestigious IFT Annual Meeting & Food Expo in New Orleans.
The young inventors tell QMI Agency that once their product hits the market, ice-cream lovers will be able to leave their favourite dessert in the sun for hours without worrying about a gooey mess.
"The key innovation is that our product can be kept in the cupboard," Paradis said before leaving for New Orleans.
Frisson is available in small individual liquid portions. To transform the liquid into ice cream, you just have to shake the container and put it in the freezer.
In four hours, it transforms into smooth ice cream.
Their secret is carefully combining sugars of different molecular weights. The mix of sugars limits crystal formation.
The packaging contains nitrous oxide which creates bubbles that also prevent ice formation.
"We've been working day and night on it since September while taking full-time courses," said Paradis.
McGill studens Karine Paradis and Jonathan Khouzam have created ice cream that doesn't melt. (ANNE-CAROLINE DESPLANQUES/QMI AGENCY)
McGill students create ice cream that doesn't melt | Canada | News | Toronto Sun
Anne Caroline Desplanques, QMI Agency
First posted: Tuesday, June 17, 2014 03:46 PM EDT | Updated: Tuesday, June 17, 2014 03:52 PM EDT
MONTREAL — A clever team of McGill science students has created ice cream that doesn't melt in the summer heat.
Students Karine Paradis and Jonathan Khouzam will be presenting their frozen invention, called Frisson, this week at the prestigious IFT Annual Meeting & Food Expo in New Orleans.
The young inventors tell QMI Agency that once their product hits the market, ice-cream lovers will be able to leave their favourite dessert in the sun for hours without worrying about a gooey mess.
"The key innovation is that our product can be kept in the cupboard," Paradis said before leaving for New Orleans.
Frisson is available in small individual liquid portions. To transform the liquid into ice cream, you just have to shake the container and put it in the freezer.
In four hours, it transforms into smooth ice cream.
Their secret is carefully combining sugars of different molecular weights. The mix of sugars limits crystal formation.
The packaging contains nitrous oxide which creates bubbles that also prevent ice formation.
"We've been working day and night on it since September while taking full-time courses," said Paradis.
McGill studens Karine Paradis and Jonathan Khouzam have created ice cream that doesn't melt. (ANNE-CAROLINE DESPLANQUES/QMI AGENCY)
McGill students create ice cream that doesn't melt | Canada | News | Toronto Sun