料理科学の「アイスクリーム」なぜ値段が上がるほどアイスは溶けやすくなるのか？

Why does ice cream melt faster as the price increases? We've explained the science behind ice cream in detail. Thank you. References and Sources List National Consumer Affairs Center of Japan https://www.kokusen.go.jp/t_box/data/... MDPI "How Long Do Microorganisms Survive and Persist in Food? A Systematic Review" https://www.mdpi.com/2076-2607/13/4/901 ResearchGate "Freezing of Foods: Growth and Survival of Microorganisms" https://www.researchgate.net/publicat... ACS Publications "Designing Multiscale Structures for Desired Properties of Ice Cream" https://pubs.acs.org/doi/10.1021/ie70... PubMed "Heat activation of TRPM5 underlies thermal sensitivity of "Sweet Taste" https://pubmed.ncbi.nlm.nih.gov/16355... PNAS "TRPM4 and TRPM5 are both required for normal signaling in taste receptor cells" https://www.pnas.org/doi/10.1073/pnas... Häagen-Dazs Japan Official Website https://www.haagen-dazs.co.jp/ Akagi Nyugyo Co., Ltd. Product Information https://www.akagi.com/products/ Meiji Co., Ltd. https://www.meiji.co.jp/corporate/pre... AHC Corporation "Dairy Product Inspection | Explanation of Standards and Criteria of the Ministerial Ordinance on Milk and Dairy Products" https://ahc-bact.co.jp/dairy-product-... Japan Ice Cream Association https://www.icecream.or.jp/iceworld/q... PubMed "Effect of calcium chloride addition on ice cream structure and quality" https://pubmed.ncbi.nlm.nih.gov/18487... PubMed "Ice-structuring peptides derived from bovine collagen" https://pubmed.ncbi.nlm.nih.gov/19480... PubMed "Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat "grass" https://pubmed.ncbi.nlm.nih.gov/16357... PubMed “Ice recrystallization inhibition in ice cream by propylene glycol monostearate” https://pubmed.ncbi.nlm.nih.gov/19021... PubMed “The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review” https://pubmed.ncbi.nlm.nih.gov/40662... PubMed “Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases” https://pubmed.ncbi.nlm.nih.gov/41008... PubMed “A Low-Cost and Simple Demonstration of Freezing Point Depression and Colligative Properties with Common Salts and Ice "Cream" https://pubmed.ncbi.nlm.nih.gov/36277... Japan Dairy Association "What's the secret to delicious ice cream?" https://nyukyou.jp/dairyqa/2107_059_452/ Karada Karute "Advice from a registered dietitian! Points to consider when choosing ice cream" https://www.karadakarute.jp/hlp/colum... ICE CREAM SCIENCE "Air in ice cream" https://www.icecreamscience.com/blog/... *If the link destination has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on [Touhou Project]. Touhou Project Derivative Work Guidelines https://touhou-project.news/guideline/ #icecream #YukkuriExplanation #YukkuriScience #YukkuriCooking