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Edible Antifreeze For 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." Here are the abstract and the full article as published in the Journal of Agricultural and Food Chemistry.
The new proteins are similar to those in the blood of the snow flea,...
Oh now that sounds delicious! Snow Flea Blood Ice Cream.
Thank you, Slashdot, for making me not able to eat Ice Cream today.
*wink*
C//
Ok,
/. for STDOUT now?
Who is the joker that tagged this as inputdev? Am I going to get in trouble at work for searching
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I *love* those little ice particles in ice cream, they give it a great texture. Game over.
== Jez ==
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with your headline, you pass science, but you flunk marketing
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
I like the "gritty" feel of those larger ice crystals, especially in sherbet.
Maybe I'm weird, but completely smooth ice cream almost tastes like it's melting... Not that it's bad, but I like the variety.
Don't thank God, thank a doctor!
Just genetically modify the cow to produce this protein in the milk and you have the perfect production process.
Two wrongs don't make a right, but three lefts do.
I LIKE gritty ice cream!
I assure you that almost no "ice cream" is actually vegan, because it has CREAM (i.e., from milk) in it. So the addition of this gelatin-extract does not change its status as vegan or non-vegan.
However, !vegetarian would make sense, since gelatin is made from the animal itself, and ice cream does not generally contain any animal parts (as far as I know!).
p.s. FWIW, I eat animals myself, but think gelatin (ground horse hooves) is kinda gross.
Now we can have ice cream that's been thawed and frozen after a meal of 'fresh' chicken that's been frozen and thawed.
Just another weird food ingredient among many.
However omnivorous you are, it's probably better to stick with foods with fewer than five ingredients. All of which you can pronounce.
And if you don't like the thawing and refreezing of ice cream, stop buying the two gallon tubs of it. Just buy a pint or even a single serving at a time. Ice cream of all things shouldn't be consumed frequently or in large quantities.
In my day, if we wanted smooth ice cream, we had to mix in ethylene glycol by hand with a leaden spoon! and we were grateful! You kids get off my lawn!
-jcr
The only title of honor that a tyrant can grant is "Enemy of the State."
the growth of ice crystals that ruin its texture
Or, you could just eat Gelato, and avoid this problem altogether.
It goes from God, to Jerry, to me.
or was it pine cleaner. Just watch out for Bruce Willis
What's next flounder genes in tomatoes to keep them from freezing? Flouresence genes in pigs so they glow under black light? Oh, wait..
I want to delete my account but Slashdot doesn't allow it.
Companies could just make ice cream properly and transport and store it well and not put so much chemical crap into it, but hey then it might cut into their 1500% profit margins.
but I mash all the ice cream I eat with my spoon first. Once I've mashed it enough that I can stir it a little then I will eat it. It's a bit of an OCD thing, but it has the added advantage of getting rid of ice crystals.
I've always just used car anti-freeze in my ice cream. It's an acquired taste, but it is really delicious!
Wow - all that science and research done by an actual food chemist proven wrong by a single ridiculous assertion by Slashdot's most famous member, Anonymous Coward!
Swedish Glace, Vanilla 750ml
Ingredients
Water extract from premium graded soyabeans, sucrose, glucose, non-hydrogenated vegetable oils, emulsifiers: mono- and di-glycerides from vegetable oils, stabilisers: carob bean gum, guar gum, carrageenan, salt, vanilla flavouring.
There are places where the networks are not touching,and there are places where they are-Boeing's Lori Gunter
Since gelatin is derived from pork (or at least used to be), does this mean that we'll soon see ice cream labeled as "Pork free for Passover!"? I really would love to see that.
So where's the vid? does it have 2 girls?
The Chinese are getting into the ice cream industry?
Gelatine (or equivalent veg. products) have been added to ice-cream since the beginning of time. Not for antifreeze. It has to do with preserving the colloidal properties of the mixture. http://en.wikipedia.org/wiki/Colloid
Does this mean I can use antifreeze ice cream for my car?
See? I'm still here! And see, it hasn't negatively effected me. I've lived to 32 years and am happily living with relatives and posting to Slashdot!
Real ice cream is made from cream which is expensive. Real Ice Cream maintains it's texture because it's mostly milk fat with very little water. The point is to take milk and cheaper water based products and still get that higher quality texture. This is about saving a buck not producing a higher quality ice cream.
I swear, every damned year it gets more complicated to be vegetarian. Stupid corpse eaters...
hahaha... someone on here is real funny...
~ In Trust, We Trust ~
My father, a Biochemist at Otago University in NZ has been working on doing this for the last few years, using antifreeze proteins from Antarctic dogfish, grass, nematodes of some description and alpine cockroaches.
The icecream companies rejected his work because they didn't consider it financially viable, but damn, does he make some good icecream.
Can I just drink some "StopLeak" the next time I get a cut?
Cheers,
Dave
They that can give up essential liberty to obtain a little temporary safety deserve neither safety nor liberty.
Ben
So vegetarians can eat jello and marshmallows too. They only need to be more picky, and pay extra since v-gel is more expensive.
:P
Thing is, most of them have no idea they were eating animal products for years.
Being a bad boy - I take it upon myself to point it out to them. >:)
Muslim vegetarians?
My favorite.
If I weren't an atheist I'd compare it to christmas or something like that.
Mit der Dummheit kämpfen Götter selbst vergebens
This is about maintaining quality in ice cream. As someone else pointed out, most of the heat shock (melting/refreezing) that occurs in ice cream is on your drive home and in your freezer at home. After freezing under agitation, only about half of the water content of the ice cream base is frozen, but the number of ice nuclei is the highest it will ever be. Under second stage quiescent freezing these crystals just get larger as the percentage of liquid water approaches zero. All temperature fluctuations above about -20F contribute to the degradation of these ice crystals into larger crystals. All of the solids in the base help inhibit this process, especially stabilizers such as locust bean gum and guar gum.
These anti-freeze proteins serve a similar purpose to traditional stabilizers. Ice Cream is not a high profit margin industry, and any advances in maintaining quality are good overall.
Austrians have known the virtues of antifreeze for quite some time.
I happen to like crunchy ice cream - you insensitive clods! I love gritty crunchy textures in my ice cream... it means the ice cream is really cold and like a brick of ice. And I like to crunch stuff nom nom - You "smooth" ice cream people are weird! Probably the same people who like microwaved moist floppy crust pizza!
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Why not just use alcohol? A little rum to smooth out the ice cream, a little more to smooth it out a little bit more and a lot of rum to smooth you right out.
liquid nitrogen
... har har har).
It may not be the best taste on the planet, but it is definitely the coolest way to make ice-cream ( well, maybe except helium
Ah, that would be Austrian wine flavoured ice-cream then?
Why does this article have a "malware" tag?
http://outcampaign.org/
With the use of propylene glycol alginate
As long as you eat your ice cream within a couple few weeks, you're good to go. I guess this is really only good for manufacturing and distributing - they can hold on to larger stores of ice cream since it won't go bad in a warehouse.
Personally, I'd rather keep my ice cream as simple as possible. You never know what all these odd chemicals can do to your body in the long term.
- It's not the Macs I hate. It's Digg users. -
...and it's alot easier than extracting protein from gelatin and fleas. People have been making ice cream with smaller crystals by simply freezing it faster. Liquid Nitrogen, if you have access to it, will do the trick quite nicely.
I once read an article, it may have been in Popular Science, for how to make ultra-smooth ice cream.
The way it suggested was that once you have your ingredients mixed, as you continue to mix, instead of using ice to chill the mixture, pour liquid Nitrogen into the ice cream. Its non-toxic, and flash-freezes it so fast that large ice crystals can't form resulting in an uber-smooth texture.
Of course, it goes without saying, Don't do this without having the know how of handling Liquid Nitrogen as it can cause serious injury.
When I was younger (it was in the USSR) we did it differently. Bought nice vanilla ice cream (0.48 rubles a brick), melted it, mixed with different things like chocolate, nuts, bananas, berries. Then used a styrofoam box, put a plastic film inside and poured a layer of about 1 cm deep. Then - some liquid nitrogen on top, another layer - more liquid nitrogen.
It was not ready for consumption immediately as some chunks were really cold, so it went into a fridge for an hour or two. After that - we had wonderful ice cream cake for a party, perfectly smooth - fast freezing prevented ice crystal growth, no mechanical mixing was needed.
Really delicious!
I like my ice cream crunchy.
In fact, I used to put three scoops of vanilla in a cup of milk with a tablespoon of cocoa and stir, just for the ice crystals.
--
I scream, you scream, we all scream for flea blood in our ice cream
no milk in them.
(Well, actually, I think I have seen milk toppings on kakigori in Japan. I know I've seen cocoa toppings on it.)
Fuck... so now even ice cream has to have dead animals in it?
I guess I'll have to start making my own if I want it, if this catches on in a big way.
Note to self: check back on this later on to make sure I know the name to watch out for on the ingredients labels.
That there are people who can say "All-natural ice cream" with a straight face means that we are long overdue for a Rapture.
I don't think most vegans are vegan to avoid these "evil" substances.
The idea behind it is animal cruelty. There's nothing cruel about a mother giving her own milk.
Of course there may be "healthful" vegans out there, as opposed to the "moral" vegans... but even then there are studies showing the advantages of a mothers milk for an infant.
I know the idea may seem foreign to you, but you can still apply common sense to these things. It doesn't require alien logic to decide on being vegan or vegetarian.
Screw the ice cream! A more important question we should be asking is this...
If we pump enough of this "anti-freeze" into our blood stream, can humans be safely cryo frozen?
Life is not for the lazy.
I mean after all, who likes wimpy, ineffectual ice-cream?
'He who has to break a thing to find out what it is, has left the path of wisdom.' -- Gandalf to Saruman
The ice structuring proteins referred to in this article were first isolated from the ocean pout fish (sp?). Unfortunately they were obscenely expensive to manufacture using this method, and other manufacturers have inserted genes into yeast to make these same proteins from a yeast source. The EU has a real backlash against genetically modified organisms, so they didn't take off there. There is a new company called Ice Biotech out of Canada that's isolating the protein from winter wheat grown in Canada and processed in China. You'll find this technology in the Haagen Daaz ice cream bars, among others. It really does make for a fantastic texture. The major ice cream stabilizer company in the world doesn't believe that these ice structuring proteins are all that great - ice crystal morphology is just as critical as ice crystal size. This company promotes a system based on PGMS technology. There is also a major impact from air cell size (remember that ice cream is a frozen foam). Some companies are promoting ingredients that directly impact air cell structure and stability to give a creamy texture. The two largest ice cream companies, Nestle and Unilever, have developed some equipment technology (low temperature extrusion) that allows them to make ice cream with both small ice crystals and small air cell structure. This is nice, creamy stuff and is marketed as slow/double churned. And this is a low fat system that actually tastes good! There is also technology based on microcrystalline cellulose co-manufactured with sodium carboxymethylcellulose. This stuff makes a good, full fat mouthfeel in a lower fat system. You'll find it in all sorts of systems under the name cellulose gel. Also good stuff.
Haagen Dazs and Ben & Jerry's both are made with all natural ingredients. You'll find those right alongside all the synthetic brands. And if you look a few aisles down where they sell all the nature foods, they have ice cream in the freezers there too. It's a bit of a crap shoot shopping in that section though. For some reason 75% of the people who make healthy food are terrible chefs.
Am I the only one who prefers a frosty frozen treat? I find it more refreshing this way.
Regards, Lex
All this research for ice cream? What about combatting hypothermia? If we fortified malt liquors with this stuff, we could stop worrying about the homeless freezing on our lawns...
Sometimes, life itself is sarcasm...
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I'm still reeling from the impact of these news. This is what we have all been waiting for - the solution to pollution. global warming, disease, hunger, war and faster than light travel!! The Era of Always Smooth Softice is upon us. I am deeply honoured and moved to have been chosen to live in a time where such momentous discoveries are made. I am still struggling for breath. I, for one, welcome our new Smooth Icrecream Overlords. In Soviet... no, wait a minute, I think I got carried away there.
When you read the ingredients its often a biner form algae. But its the same purpose- to keep the ingrediants well-mixed.