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A comment on A physicist's guide to ice cream. Parent comment

Re:A physicist's guide to ice cream by Xmd5a on Monday January 20, 2025 @08:16PM (#42775238)
Indeed, I tried glucose to get a sligthly smoother texture, but it's a bit hard to source and pricey. I take note of carob seeds.

The "ice cream parameter space" above was generated by ChatGPT and I've been interested in building a recipe website where that kind of representation would be generated and later improved by users. I think this could prove to be quite unique.

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Re:A physicist's guide to ice cream by xandrius on Tuesday January 21, 2025 @01:59PM (#42783937)
I think dextrose or also called "grape sugar" is very commonly used in Italy to get decrease the freezing point without feeling o overly sweet.

The sweetness intensity is different across different types of sugar.

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