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michael · super moderator Joined: 13 Oct 2007 Posts: 981

A non-toxic antifreeze, made from a gelatin protein, could be added to any frozen food to prevent unappetizing ice crystals from forming, without otherwise affecting the food itself.

A few sharp ice crystals ruin ice cream's silky texture, as all connoisseurs know. An edible, tasteless antifreeze may soon come to the rescue.

The non-toxic antifreeze, made from a gelatin protein, could be added to any frozen food to prevent unappetizing ice crystals from forming, without otherwise affecting the food itself.

A gelatin protein extracted from cow hide and used it to make a compound called gelatin hydrolysate. Ice cream containing the compound developed significantly smaller and fewer ice crystals.

Now I think they are going ruined my favourite dessert. Sad

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