Food chemist develops edible antifreeze that promises to make ice cream smoother and keep its "mouth feel."
A U.S. food chemist has come up with an edible antifreeze that promises to keep ice cream and other frozen foods from becoming damaged in the freezer. Srinivasan Damodaran, a researcher at the University of Wisconsin-Madison, says the antifreeze, which is made from gelatin, can help ice cream stay smooth and maintain its "mouth feel."
The formation of ice crystals on ice cream, or what most folks call "freezer burn," is caused by fluctuations in temperature of the ice cream. Damodaran maintains that his antifreeze can help prevent such ice crystals from forming.
Read the full story on NewScientist.com: Edible antifreeze promises perfect ice cream