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Food Chemists Use 'Edible Antifreeze' To Make Smoother Ice Cream

... Chemists adding a tasteless edible protein called gelatin hydrolysate to ice cream find that it keeps ice crystals small, resulting in a smoother, more pleasing product. The protein inhibits the growth of ice crystals, keeping them small and preserving the creamy texture of ice cream. ... [full article] (9 views)
This bookmark is tagged as: Edible Antifreeze | Gelatin
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