This is much like the Great Value brand ice cream sandwiches that did not melt for hours when left in the sun. The more cream in an ice cream product the faster it melts.
In some cases slow melting may not be a good thing.
In some cases slow melting may not be a good thing.
> Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches.
"Why didn’t it melt? According to Sean O’Keefe, a professor and food chemist at Virginia Tech, the more cream—meaning fat—ice cream has in it, the faster it melts. Nonfat ice cream takes longer to melt than fatty ice cream because it has more water in it.
“More water means the ice cream will have to absorb more energy before it can melt. Also, low-fat ice creams tend to have more air whipped into them, which allows them to keep their shape longer,” according to an article in the Pittsburgh Post-Gazette summarizing O’Keefe’s explanation.
When asked about its ice cream sandwich’s stubborn refusal to melt, Walmart gave a different, slightly less profound explanation: “Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches.”
Walmart’s Great Value ice cream sandwiches contain corn syrup, guar gum, and cellulose gum—all ingredients that could also contribute to their failure to melt. Häagen-Dazs ice cream doesn’t have any corn syrup or “gums of any type,” said WCPO.
For the record, according to the FDA, it’s safe to eat ice cream with corn syrup and those “gums”—though maybe not after it has spent 12 hours in the sun."
It's surprising that people doesn't recognize quality. Eg Ben & Jerry's seems to be popular but I never found one that wasn't made of too much low quality candy in cheap ice cream.
I think that comment was a little condescending. Personally I love Ben & Jerry's, and it's a little offensive that you think I "don't recognize quality" and I "only like it because it was first to market".
Allow that, it tastes God damned brilliant, and you can't take away from that.
But as someone who knows something about ice cream, I'd say B&J is a relatively high quality product. They use mostly good ingredients and that used to be very rare of nationally distributed ice cream.
Says who? Who can tell everyone else what their preferred flavours should be?
Which, that's not to say that if someone were to have a different taste than the "objectively correct one" (assuming that one did exist) that they would be wrong to have it, but I consider it to plausible that someone's tastes (e.g. mine) could be in some proper sense, "incorrect".
There are a number of topics where I feel like, if aesthetic realism is true, my personal tastes probably do not really match up with the true taste.
But if you've never tasted Lindt, you'd never know what you're missing.
I don't personally know what's wrong with soy, but an excess of anything is bad in the long run.
I guess the point was, it really depends. If you are already getting isoflavones from particular sources and you are controlling for that, then it might make sense to avoid other sources as strenuously as you can (avoid Soy). Which, for me, the only real source of them in my diet is chocolate. Plus not all isoflavones are created equally. Some have stronger estrogen-like effects than others.
In moderation some health benefits. Anyway, I was just pointing out if one of your dietary rules is to "avoid soy" then use a different chocolate bar. It is very difficult to use scientific evidence to build a diet as there is a lot of contradictory evidence the studies available for a given nutritional topic are often of dubious quality. For example, try and take something like the book from T. Colin Campbell, The China Study, and make an evidence based opinion on if he is correct or not. Then look at the work by folks like Ray Peat. You can find endless supporting and non-supporting evidence for virtually any food or compound in food and it becomes a real mess to develop any sort of evidence based diet that isn't "controversial" to some large chunk of reasonably well educated people.
I have a local ice cream place near where I live. I rarely buy ice cream from the supermarket any longer.
Check out Jeni's for a premium brand that has some national distribution, as well as direct to consumer shipping from their website. It's $$$, but I used to be an ice cream connoisseur of sorts, and I think it lives up to the hype.