Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Danisco believes it has made ice crystals in ice cream a thing of
the past by creating a technology that will help manufacturers
control heat shock, reports Philippa Nuttall.
Ice-modifying proteins extracted from winter wheat may help ice
cream stay smooth and creamy during long periods in the freezer,
suggests new research by food scientist Douglas Goff of the
University of Guelph, in Canada.