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Why is cellulose used in ice cream?

Updated: 8/16/2019
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14y ago

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Methyl cellulose is used to thicken ice cream

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Q: Why is cellulose used in ice cream?
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Is seeweed used to thicken in ice cream?

Yes and no. There is a cellulose derivative of seaweed, agar, which is sort of like gelatin, that is used to thicken a lot of ice cream products. Agar is natural, colorless and tasteless in its purified form. Being a form of cellulose, it does contain protein, and several trace elements which are beneficial to humans and animals.


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What is in Coldstone ice cream to give it a chewy texture?

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What organism is used in ice cream?

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