Scientists at Cornell University, USA have developed a method that uses carbon dioxide to make ice cream. Five years after the patent was applied for, it is now officially recognized. During the process, a sweet syrup mixture is added to the machine, which is also the basis in conventional production processes. Liquid CO2 is injected into a closed container via a spray nozzle and a pressure drop is generated. This results in an immediate freezing of the liquid. This method could also make the supply chains for refrigerated goods simpler and more energy-efficient.
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