Dextrose Equivalence - Icecream Hater

Ice Cream Science & Ingredients

Corn Syrup Solids and Dextrose Equivalence (DE) Basics

corn syrup solids de

Discover how Dextrose Equivalence (DE) influences corn syrup solids’ sweetness and functionality, and why understanding this key factor is essential.

Giulia Bianchi
October 16, 2025

japanese rice cake ice cream

Ice Cream History & Culture

Mochi Ice Cream: Fusion of Japanese Rice Cakes & Ice Cream

Discover the delightful fusion of chewy mochi and creamy ice cream—explore its rich…

Giulia Bianchi
November 14, 2025

innovative ice cream stability

Ice Cream Science & Ingredients

Melt-Resistant Ice Cream: The New Science Helping Your Scoop Stay Solid

Here's how new science keeps your ice cream solid longer, but the full story reveals…

Giulia Bianchi
November 13, 2025

purple filipino ube ice cream

Ice Cream History & Culture

Ube Ice Cream: Purple Pride From the Philippines

Ube ice cream offers a vibrant taste of Filipino culture and tradition, leaving you…

Giulia Bianchi
November 13, 2025

chewy mastic ice cream

Ice Cream History & Culture

Dondurma & Booza: Mastic Ice Cream’s Chewy Tradition

Uncover the chewy, cultural secrets behind Dondurma and Booza, where centuries-old…

Giulia Bianchi
November 13, 2025