Ice creamier

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University of Wisconsin-Madison food science professor Srinivasan Damodaran has discovered an edible antifreeze that can preserve ice cream’s smooth, silky texture. The additive is colorless and tasteless, and employs a cocktail of small gelatin proteins to slow the growth of ice crystals, which over time form in ice cream and other frozen foods, ruining texture and overall quality.

“We used ice cream as the model to show that this antifreeze works,” says Damodaran. “Now, it’s up to the companies, manufacturers and the consumers to decide if they want to have it in their products.”

 



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