A Secret of Delicious Ice Cream in an Ice Avalanche

Switzerland - A number of expert avalanche Institute for Snow and Avalanche Research in Davos, Switzerland, to help study structural changes in the ice cream to create delicious ice cream.

Studies using X-ray machine was actually made ​​by Swiss food producer, Nestle.

Nestle, as quoted by the BBC, hoping to uncover the real conditions when the ice crystals melt and swell krital.

"Before, we were not able to see in the ice cream without destroying the sample in the process (research)," said Nestle food experts, Cedric Dubois.

The crystals melt and be great, especially when stored in a home refrigerator, changing the texture of ice cream and affect the flavor when eaten.

Dubois said refrigerated food in the houses are generally set at -18 degrees Celsius, but temperatures were not always constant.

This study showed the water to form ice crystals when frozen. Processes that affect the structure of ice cream and makes it supple.