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RandomFactor [soylentnews.org] writes:

Cornell professor of food science engineering Syed Rizvi and Michael E. Wagner, Ph.D. have received a patent [trea.com] on a process for producing Ice Cream instantly [cornell.edu] (within 3 seconds).

In the traditional method of making ice cream, the dairy-based mix flows through a heat-exchanging barrel, where ice crystals form and get scraped by blades.

With this new method, highly pressurized carbon dioxide passes over a nozzle that, in turn, creates a vacuum to draw in the liquid ice cream. When carbon dioxide goes from a high pressure to a lower pressure, it cools the mixture to about minus 70 degrees C – freezing the mixture into ice cream, which jets out of another nozzle into a bowl, ready to eat.

Instant ice cream can be served right on the spot, all without the challenges of commercial transportation “cold chains,” in which the product must be frozen and maintained at minus 20 degrees Celsius. To guard against failing spots in the cold-temperature transportation chain, commercial ice cream makers add stabilizers and emulsifiers.

The cold chain is energy intensive, making the new process desirable from an energy and cost perspective, as well as reducing undesirable additives.

Cornell is currently exploring licensing opportunities.

Original Submission