Physics of a frappuccino?

General Questions
#1

I’m trying to figure out why the blended-type iced coffee drinks I get at the local java hut (or SBC, or Starbucks, etc) stay better blended, with the ice crystals staying in suspension for much longer, than the imitations I make here at home in my blender. Is it the quantity of milk used? The chocolate? The toddy they use? The ones I make at home are typically separated into ‘pulverized ice mass’ and ‘coffee flavored liquid’ before I even pour them out of the blender, and there’s very few ice crystals that come up the straw. The ones from the java hut are more like coffee flavored milkshakes, very uniform.

Does anybody have any ideas?

#2

Starbucks’ mix has pectin in it – that might thicken it enough so that it doesn’t run down through the ice?

#3

It is most likely the commercial blender vs. a domestic variety. Also the pectin suggested in the previous post. Plain unflavored gelatin might be worth a try if you have some.

#4

Oookay, let me tell you what doesn’t work: a packet of powdered unflavored gelatin. It turned out very grainy. Go ahead and laugh, I did.

#5

Oookay: :smack: I assumed too much. Plain gelatim MUST be disolved in water first, preferably hot which acts faster than cold.

#6

It’ll dissolve pretty quick in hot coffee too.
Some grocery stores actually sell pectin, in the canning aisle.