From juice to crystal
– Moritz Fischer –

The wine gum decoration in the ice cream, which consists of fruit and vegetable juices, not only visually complements the dessert served, but also has an amazing effect. The erythritol sugar used in the fruit gum changes the initial consistency and texture from a gummy, clear mass to a crystalline, firmer structure. This happens within a few minutes. After serving, consumers can observe how the gummy bear becomes ‘overgrown’ with crystals. The observed effect gives the impression that the wine gum freezes and becomes infused with ice crystals. This can add variety to the enjoyment of ice cream in a café or restaurant and encourage puzzling.