Edible 'antifreeze' prevents unwanted ice crystals in ice cream and frozen foods

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Researchers have developed an edible antifreeze that shows promise for preventing the formation of ice crystals in ice cream. Credit: Courtesy of USDA-ARS Keith Weller
Researchers have developed an edible "antifreeze" that shows promise for preventing the formation of ice crystals in ice cream. Credit: Courtesy of USDA-ARS, Keith Weller

A scientist in Wisconsin reports development of an edible and tasteless “antifreeze” that prevents the formation of ice crystals that can spoil the smooth, silky texture of ice cream and interfere with the palatability of other frozen foods. The study is scheduled for the Jan. 9 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.


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