Edible 'antifreeze' prevents unwanted ice crystals in ice cream and frozen foods

Jan 14, 2008
Edible 'antifreeze' prevents unwanted ice crystals in ice cream and frozen foods
Researchers have developed an edible "antifreeze" that shows promise for preventing the formation of ice crystals in ice cream. Credit: Courtesy of USDA-ARS, Keith Weller

A scientist in Wisconsin reports development of an edible and tasteless “antifreeze” that prevents the formation of ice crystals that can spoil the smooth, silky texture of ice cream and interfere with the palatability of other frozen foods. The study is scheduled for the Jan. 9 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.

In the new report, Srinivasan Damodaran explains that preventing the formation of large ice crystals is a major challenge for frozen food manufacturers and consumers who store packages in home freezers. Although several different substances have been added to frozen foods to prevent ice crystal growth, none is really effective, the researcher says.

Damodaran’s solution is gelatin hydrolysate, a protein known to act as a natural antifreeze. In a controlled study using batches of ice cream prepared with and without the non-toxic compound, ice cream containing the antifreeze developed significantly smaller and fewer ice crystals than batches prepared without the compound, the researcher says.

Source: ACS

Explore further: Moving single cells around—accurately and cheaply

add to favorites email to friend print save as pdf

Related Stories

The importance of plumes

Apr 18, 2014

The Hubble Space Telescope is famous for finding black holes. It can pick out thousands of galaxies in a patch of sky the size of a thumbprint. The most powerful space telescope ever built, the Hubble provided ...

New material could help with carbon storage

Feb 27, 2014

New research led by University of Nebraska-Lincoln chemist Xiao Cheng Zeng has led to the discovery of a new material that could have significant implications for a variety of challenges, from carbon dioxide ...

Great Lakes become nearly covered with ice

Feb 15, 2014

From the bridge of the Coast Guard cutter Mackinaw, northern Lake Huron looks like a vast, snow-covered field dotted with ice slabs as big as boulders—a battleground for the icebreaker's 58-member crew ...

Recommended for you

Water leads to chemical that gunks up biofuels production

36 minutes ago

Trying to understand the chemistry that turns plant material into the same energy-rich gasoline and diesel we put in our vehicles, researchers have discovered that water in the conversion process helps form ...

Celebrating 100 years of crystallography

6 hours ago

To commemorate the 100th anniversary of a revolutionary technique that underpins much of modern science, Chemical & Engineering News (C&EN) magazine last week released a special edition on X-ray crystallography—its past, ...

Treating pain by blocking the 'chili-pepper receptor'

6 hours ago

Biting into a chili pepper causes a burning spiciness that is irresistible to some, but intolerable to others. Scientists exploring the chili pepper's effect are using their findings to develop a new drug ...

Testing the shelf-life of nuclear reactors

7 hours ago

Researchers at the University of Michigan, Ann Arbor, Los Alamos National Laboratory, Idaho National Laboratory, Idaho Falls and TerraPower based in Bellevue, Washington, have demonstrated the power of high-energy beams of ...

User comments : 0