If you see a product label that lists 鈥済uar gum or cellulose gum鈥� among its ingredients you would probably expect to chew rather than lick. 聽But these substances are critical to making a smooth-textured ice cream. 聽One of the biggest banes of ice cream lovers is the dreaded 鈥渉eat shock鈥� which occurs when ice cream is repeatedly removed from and put back into the freezer. 聽Each time a little melts and refreezes to form crystals which give the product a crunchy texture. The added gums absorb water and prevent it from refreezing into ice crystals. 聽Gums therefore provide the velvety texture that makes ice cream so appealing we eat enough of it every year to fill the Grand Canyon!
