Liquid nitrogen cocktail in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. Similarly, liquid nitrogen has become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks to create a smoky effect, which is created by the cold nitrogen vapour (liquid nitrogen boils at -195.8 Celsius at normal atmospheric pressure) condensing the moisture (i.e., water vapor) in the surrounding air above. Because of its low temperature liquid nitrogen can be
Ice cream number of manufacturers to start producing gluten-free ice cream. The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs. Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice cream is composed of water, ice, milk fat,