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Submission + - Edible antifreeze promises smoother ice cream

holy_calamity writes: Proteins extracted from gelatin can dramatically improve the quality of ice cream, by preventing the growth of ice crystals that ruin its texture. Perfect smooth ice cream has ice crystals around 20 microns in size, but slight thawing and refreezing makes them grow and ruins the mouth feel, making it gritty. The new proteins are similar to those in the blood of the snow flea an insect able to keep active in sub-zero temperatures, and prevent ice crystal growth by coating their surface.
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Edible antifreeze promises smoother ice cream

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