Experts at the University of Bristol in the United Kingdom have found that while liquid hydrogen does not sound covetous, it is actually the "perfect" ingredient for ice cream.
Scientists today submitted their simple ice cream recipes to the Ice Cream Science Society: water, sugar, butter fat, and liquid hydrogen. They explained that liquid hydrogen quickly cools the cream mixture and keeps the ice crystals, fat particles, and foam in their original flavor.
When ice cream is frozen for too long, the ice crystals of creamy ice cream will swell, affecting its original taste and taste. The use of liquid hydrogen does not have this problem.
Scientists today submitted their simple ice cream recipes to the Ice Cream Science Society: water, sugar, butter fat, and liquid hydrogen. They explained that liquid hydrogen quickly cools the cream mixture and keeps the ice crystals, fat particles, and foam in their original flavor.
When ice cream is frozen for too long, the ice crystals of creamy ice cream will swell, affecting its original taste and taste. The use of liquid hydrogen does not have this problem.
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