New antifreeze for ice cream

Getting ideas from the Arctic beetle can eliminate the problem of frozen burns.

(Photo: iStock / Getty Images)

Put the food in the refrigerator after it melts, creating ice crystals, bringing out unwanted rock formations and smelling like mold for cold burns. Currently, food chemist Srinivasan Damodaran of the University of Wisconsin has found an antifreeze that can be obtained from papaya enzymes and gelatin (the same substance used to make jelly or jelly). His concoction to prevent the development of ice crystals promises to make a cream always smooth even after taking it out of the refrigerator three times.

While rescuing gelatin, Damodaran found that its protein is like a protein that helps the tiny beetle to freeze with Arctic temperature. To separate the molecules involved, he mixed getatin with papaya enzymes - these are effective ingredients in releasing proteins from other cellular materials - and splitting all protein into sizes. Then he mixed each batch with ice cream. The final step is to bring sweet foods in contact with a series of temperature changes until he finds a non-crystalline stone.

Damodaran wants to learn more about how proteins work but still has to wait for a patent for this research process. In a few years, ice cream with frozen outer layer will only be a thing of the past.