"Dippin' Dots debuted in 1988 with a unique flash-freezing process that transforms milk, sugar, eggs, and cream into miniature spheres of super-chilled ice cream beads. Scooped out from hibernation and into a colorful plastic cup, the little frozen beads cling to your tongue before melting into the familiar flavors of strawberry, chocolate, vanilla, and cookie dough. Now, there's a distinctly nostalgic taste associated with these tiny frozen beads. An ice-cold spoonful of Dippin' Dots might feel like you're eating the past, but the technology behind it has gone on to help power the future."
"In 1986, Jones landed his first job at Alltech, a Kentucky biotechnology company where his work researching large-scale freezing methods for preserving bacteria and enzymes led the microbiologist to ask himself the question: What if I could freeze ice cream without the ice crystals that come along with it? After trying and failing with dry ice, Jones had a moment of clarity that inspired him to turn to the flash-freezing power of liquid nitrogen."
Dippin' Dots uses a flash-freezing process to convert a traditional ice cream mix into miniature, super-chilled spheres that melt quickly on the tongue into familiar flavors. The beads produce a nostalgic sensory experience tied to movie theaters, food courts, and theme parks. Curt Jones experimented with large-scale freezing methods while working at Alltech and sought to eliminate ice crystals in frozen desserts. Jones shifted from dry ice to liquid nitrogen and observed instant freezing of droplets at extremely low temperatures, enabling the bead texture and influencing broader cryogenic freezing applications.
Read at Slate Magazine
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