A local magazine did a test on ice cream cone melting. Some of those were still intact looking after sitting open at room temperature for an hour. Hooray for additives! So it's not a fundamentally new idea. These have to be safe to eat so maybe not too harmful for environment, though you never know.

Some parts of the world use ice roads and have struggled with warm winters. Maybe this could be used to improve the strength and extend time in the spring.

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gus_massa 3 hours ago | parent [-]

Which additive were they using? This article [1] use poliphenols, that are very different from the modified celulose in the top article.

[1] https://thisismold.com/uncategorized/the-science-behind-the-...

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Gravityloss 2 hours ago | parent [-]

https://yle.fi/a/74-20234378

Carob extract and guar gum at least.

	▲	gus_massa 2 hours ago \| parent [-]
		Thanks for the link. I took a look at the wikipedia pages of the gums and they are closer to the modified celulose in the main article than to the polyphenols in the article I linked. It's very complicated to compare, because they use other sugars and there are a thousand of details that are important, like how long are branchy the molecules are, and also a million of details that are above my chemistry knodledge level. As a persomal prefference, I'd call that jelly instead of ice cream. (And in a bad day that I want to lie a little just to be mean, I'd call them a piece of cake.)