将一个冰淇淋蛋卷放在滚烫的热水下冲洗，它抗拒融化，最终它被冲走了

美国许多冰淇淋将不再融化，因为配料已被改变，它们实际上是被设计成不会融化的。现代冰淇淋有：

- 更高水平的稳定剂和胶体
- 高比例的植物油和脂肪，而不是乳脂
- 比标准冰淇淋更多的空气，有时超过100%
- 更多的甜味剂、麦芽糊精和其他固体来调整冰点

美国许多冰淇淋甚至不能合法地被称为冰淇淋了

我们的食物是一场科学实验

Running an ice cream cone under steaming hot water and it resists melting, eventually it washes away

Many ice creams in America will no longer melt because the ingredients have been changed, they are actually engineered to not melt. Modern ice creams have:

- Higher Levels of Stabilizers and Gums
- High percentages of Vegetable Oils and Fats instead of Dairy Fat
- More Air than standard ice cream, sometimes over 100%
- More sweeteners, maltodextrins and other solids adjust the freezing point

Many ice creams can’t even legally be called ice cream anymore in America

Our food is a science experiment @WallStreetApes http://t.cn/AXoP163k