Grainy ice cream is unpleasant. Plant-based nanocrystals might help
The stabilizers could prevent large ice crystals from forming and causing a coarse texture
![image of a scoop of ice cream](https://i0.wp.com/www.sciencenews.org/wp-content/uploads/2022/03/032522_AG_ice-cream_feat.jpg?fit=1030%2C580&ssl=1)
Over time, large ice crystals form in ice cream and leave a grainy texture. Experiments with cellulose nanoparticles suggest they might keep the tasty treat from this unpleasant fate.
American Heritage Chocolate/Unsplash