/oss/taxonomy/term/2464/all en /oss/article/did-you-know/why-dont-ice-cream-sandwiches-melt <p>Walmart recently came under fire for their ice cream sandwiches, because they apparently do not melt. People <a href="https://www.youtube.com/watch?v=SozZHZAWS64">flocked to YouTube</a> to document their ‘unmelting’ desserts, claiming that their solid state must be proof of dangerous chemicals and preservatives used in their manufacturing process. So really: why don't ice cream sandwiches melt?</p> Tue, 23 Jan 2018 03:18:47 +0000 Ada McVean B.Sc. 6899 at /oss /oss/article/general-science-history/thats-way-cookie-crumbles <p>"That's the way the cookie crumbles!"  How often have you heard that expression?  It is usually a statement of disappointment which may be paraphrased as "tough luck."  But why does a cookie crumble?  There’s interesting science here, but alas, there is no simple chemical explanation for the difference between crumbly and gooey chocolate chip cookies.  Let’s give it a shot though..</p> Mon, 30 Oct 2017 15:49:20 +0000 Joe Schwarcz PhD 6801 at /oss /oss/article/did-you-know/its-flour-not-eggs-cookie-dough-makes-you-sick <p>Most of us have been told off by a parent or grandparent for sampling raw cookie dough or cake batter. The adult would usually mutter something about raw eggs making you sick, while whisking away the delicious goop. It turns out that the raw flour in doughs can also put tasters at risk for infection, specifically one by E. coli. <a href="http://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2017/63752a-eng.php">As Health Canada points out</a>, flour grains can come into contact with bacteria while in the field, and need to be cooked to remove risk of illness.</p> Tue, 29 Aug 2017 15:00:53 +0000 Ada McVean B.Sc. 2613 at /oss /oss/article/did-you-know/smooth-ice-cream <p>If you see a product label that lists “guar gum or cellulose gum” among its ingredients you would probably expect to chew rather than lick.  But these substances are critical to making a smooth-textured ice cream.  One of the biggest banes of ice cream lovers is the dreaded “heat shock” which occurs when ice cream is repeatedly removed from and put back into the freezer.  Each time a little melts and refreezes to form crystals which give the product a crunchy texture. The added gums absorb water and prevent it from refreezing into ice crystals.</p> Wed, 31 May 2017 14:27:13 +0000 OSS 2505 at /oss