Antifreeze chemicals prevent ice crystals in ice cream and frozen food

A scientist in Wisconsin has discovered an edible, tasteless antifreeze that will prevent the formation of ice crystals that can destroy the soft and smooth texture of ice cream and lose the taste of the ice. Other frozen foods.

In the new report, Srinivasan Damodaran explains that blocking the formation of large stone crystals is one (Photo: USDA-ARS, Keith Weller) The key challenge for frozen food producers and consumers stores packages in the family freezer.

The researchers said that although a number of different substances have been added to frozen foods to prevent the formation of ice crystals, no one is really effective.

Damodaran's solution is gelatin hydrolyzate, a protein that functions as a natural antifreeze. The researchers say that in the study using creams with and without non-toxic compounds, the cream containing the antifreeze formed significantly less ice crystals than the non-compound cream.

The study ' Preventing ice crystals in gelatin hydrolyzate cream mixtures ' is scheduled to be published in the American Chemical Association of Food and Agriculture Chemistry No. 9 January.

THANH TAM