Ice Cream Safety Inspection

Ice cream can be adulterated with detergents and ethyl acetate to create an unnaturally smooth, frothy texture that feels "premium." 1. The Lemon Juice Test: Squeeze 3-4 drops of lemon juice onto a spoonful of melting ice cream. If it starts to foam, bubble, or release tiny gas pockets, it contains detergents or washing powder. Pure ice cream will simply curdle or thin out without bubbling. 2. The Melt Profile: Natural dairy ice cream melts into a liquid that resembles heavy cream. If your ice cream retains a "foamy" or "spongy" structure even after melting at room temperature, it likely contains excessive stabilizers or frothing chemicals. 3. The Taste Film: Naturally made ice cream should melt clean on the tongue. If you detect a waxy or "soapy" film on the roof of your mouth after eating, it indicates the presence of detergents or low-grade hydrogenated fats. 4. Rapid Texture Verification: Avoid ice cream that feels "too light" or "airy" for its volume, as this often indicates excessive air whipped in using chemical surfactants.