Edible antifreeze developed by a US researcher could keep ice cream tasty and smooth, and prevent other frozen foods from being ruined. The antifreeze contains proteins similar to those that help “snow flea” insects survive winter without freezing solid.
The taste of good ice cream depends on a blend of flavour, temperature, and texture â?? what food scientists call “mouth feel”.
Food chemist Srinivasan Damodaran at the University of Wisconsin-Madison, US, thinks he has a better solution. He is experimenting with edible antifreeze made from gelatin, which is much more effective at preventing ice crystals from ruining ice cream, he says.