The grade of ice cream does not affect the melting time of ice cream. Ice cream that doesn't contain thickeners (added to products to bulk them up and improve the texture and look) will melt faster than ice cream with thickeners, regardless of flavor.
You can tell the difference yourself with a side by side test; put a spoonful of each on dishes at the same time. Leave them to melt and you will see the ice cream without thickeners will melt down to a liquid and the ice cream with the thickeners will hold it's shape a lot longer even if they are at the same temperature. You can also simply read the ingredients list, look for alginate, agar, carrageenan, guar gum, xanthan gum, sorbitol, glycerol, pectin, phosphates, etc. I'm sure that you've seen these and similar sounding thickeners is many of the processed foods you use.
You can find this information at the Explore E Numbers website, link below.
No, it does not. The color is artificial color not the real color. With strawberry ice cream you can see the individual strawberrys but the ice cream itself is probably not the true color.
It depends, is the liquid flavored? if not than no
How does the color of cream cheese affect peoples perception of taste?
The color doesn't affect the taste.
no
yes if you lookd at a black tomato would you eat it? Blue is the least appetising color and red is the most. Also, Heinz tried marketing a purple ketchup, thinking kids would find it cool, but no one would eat it, including kids, even though there was no discernable difference in taste.
Yes. It can affect the taste of the liquid in the bowl.
no
no, If the ice cream melted to liquid, and then you refreeze it and then eat it. It wont have good taste quality. I say pitch it .
I have tried this with liquid food coloring. It does not.
You have to taste a kind of ice cream and see if it is good.
Food coloring has no taste and should not affect the taste of the food. However, the color of a food can impact psychology and make people think the food tastes different, even when, objectively, it tastes the same.
What you mean is achromaticity and not color don't you?
The ice crystals in the ice cream form very rapidly due to the intense cooling effect of the liquid nitrogen. They do not have time to grow large. The "grit" you taste in cheap ice cream is made of large ice crystals. small crystals = no grit