Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of Wisconsinâ??Madison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.
Office of Strategic Communication