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clipped from www.livescience.com

New Antifreeze Improves Ice Cream

By Clara Moskowitz, LiveScience Staff Writer

posted: 17 January 2008 07:55 am ET

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.
The results of the study will be published in the Jan. 9 issue of The American Chemical Society's Journal of Agricultural and Food Chemistry.
Previous attempts to make anti-freeze for frozen foods have not been very effective, Damodaran said. These products have relied on genetically-modified ingredients, mainly from Antarctic fish and other cold-climate species. This is the first antifreeze made from natural ingredients, the researcher said.
extracted gelatin protein from cow hide and used it to make a compound called gelatin hydrolysate.
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