How is it that some ice is the consistency of hard formed slush vs....?!

Question: How is it that some ice is the consistency of hard formed slush vs....?
...hard solid ice that is made from your home ice tray?
I don't mean actual slushy ice, but the ice that looks like it is solid but is actually easy to bite into and turn into slush in your mouth. I've seen this kind come out of soda machines. What do you think? Is there air in there? Are there chemicals? Is it made in something that is constantly moving rather than still like an ice tray????


I believe that what you are observing is explained by temperature settings and the ice making process in the machine. If the temperature is well below 32F, then I think you will observe solid ice. If the mechanized parts of the machine give off heat, it is possible that the net temperature is insufficiently cold to produce solid ice in the timeframe alloted. It can be a function of the process the machine uses--not leaving enough time for the ice to properly freeze. Have you ever made ice in a tray and taken it out before it was fully frozen? The external surfaces are frozen; but the center core was still ice water. I don't know the specific machine you are thinking about; but, these would be my general hypotheses. I am sure there is no chemical additive to the water and that air bubbles would typically be forced out of the ice.

There is nothing in ice but water. If you put your home ice tray ice into a blender, you can make crushed ice. Crushing it adds air and warms it up a bit and it can then become slush in your mouth when you chew it. If you love to chew ice and want to find some GREAT ice, go to a Sonic drive in (they are all over the county now I think). Their ice is the perfect size and shape for crunching on. It is so popular they now sell it in bags to take home. LOVE IT! Hope this answers your question.
Chew on! : )

It's the middle point?
I mean it doesn't magically just go from water to ice.
It's the H20 being at a certain degree.

Slurpee drinks get their texture by a combination of air pressure and additives. The constant movement (rotation) of the machine is necessary to maintain the slush. Sugar is an important additive, because it lowers the "solid" freezing temperature and allows for formation of slush. A successful slush drink actually freezes well below the normal freezing temperature of water (32 degrees F or 0 degrees C). It is very difficult to maintain a true slush in a sugar free frozen drink and since a sugar free drink will freeze at a lower temperature than a sugary drink, it will also melt quicker at room temperature.
7-11's Slurpee is generally thought to have invented the first soft serve frozen drink. You'd think that the drink would be most popular in warm climates, but the drink was invented in Kansas and Detroit holds the title for highest per capita Slurpee consumption in the United States. Even stranger, however, is the fact that residents in icey cold Winnipeg, Manitoba, Canada are the WORLD champions in slurpee consumption, even in the wintertime!

The story of Slurpee? drinks began in 1959 with a broken soda fountain machine in Kansas. When Omar Knedlik's soda machine broke at his drive-in hamburger restaurant, he began serving icy-cold bottled soft drinks from his freezer. Customers fell in love with the slushy drinks, sparking Knedlik to come up with the idea of creating soft-serve frozen drinks.

After failed attempts to create a machine to make his icy beverages, Knedlik contacted the John E. Mitchell Company, a Dallas machinery manufacturer in 1959. Mitchell was attracted to the idea and began working with an automobile air conditioner to create a machine that would freeze carbonated soft drinks that could be served in a sherbet-like form and would be drunk through a straw. Mitchell's machine used a complex system to freeze the beverages so they could be served at an icy 28 degrees.

Although a revolution in the soft drink field, Mitchell's frozen drinks were not a huge success with retailers. He tried selling his machines to drugstores and restaurants between 1960 and 1965, but the product's novelty and stores' inexperience with refrigeration equipment kept it from making an impact. But a chance encounter with a 7-Eleven manager would forever change the success of the frozen beverage.

While visiting a competitor's store in 1965, a 7-Eleven zone manager came across one of Mitchell's machines and thought that it had a huge potential for success. In the Fall of 1965, 7-Eleven purchased three machines to test the product in their stores. They were an immediate success, and by the Spring of 1967, the machines were in almost every 7-Eleven? store.

The Slurpee mark was created in May 1967 during a brainstorming session at 7-Eleven's in-house ad agency. While drinking the product through a straw, agency director Bob Stanford commented that it made a slurping sound. The Slurpee? drink phenomenon was born. For the past 42 years, Slurpee? drink has evolved from Fulla-Bulla to Fire Water to Shrek-a-licious. But no matter the flavor, it will always be The Coolest Drink on Earth?.

The consumer Foods information on is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
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