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Edible Antifreeze For Smoother Ice Cream

Posted by kdawson on from the if-they-can-put-a-man-on-the-moon dept.

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.

4 of 240 comments (clear)

  1. Bullshit. by jez9999 · · Score: 3, Interesting

    I *love* those little ice particles in ice cream, they give it a great texture. Game over.

    --
    == Jez ==
    Do you miss Firefox? Try Pale Moon.
  2. New GMO Holstein "Freezian" Cows by G4from128k · · Score: 3, Interesting

    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.
  3. Re:!vegan tag by maxgraphic · · Score: 4, Interesting

    Gelatin is not (commonly) made from horse hooves.

    "... gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. ... Contrary to popular belief, horns and hooves are not commonly used."

  4. Re:Mmm, Delicious by pongo000 · · Score: 3, Interesting

    Just curious, but have you ever tried making it at home NOW? These days they have some pretty spiffy ice cream makers in the $40 range.

    We pass up the fancy-schmancy ice cream makers and make paint-can ice cream:

    1) Fill paint can with ice water/salt
    2) Fill ziplock bag with ice cream ingredients
    3) Ziplock bag into paint can, pound on lid
    4) Let kids play soccer with it
    5) Eat and enjoy!