Edible antifreeze - ice cream has not been so good!

Edible antifreeze was a new development of an American scientist, a new substance will ensure a consistency of ice cream and does not allow other chilled products become solid if it violates their taste. Antifreeze contains proteins similar to those that help ...

Taste quality of ice cream depends on many factors: Armata, structure and temperature. Formation of a mass of tiny ice crystals, ice width of 15 - 20 microns is the optimal situation. However, when transporting the product can be subjected to temperature fluctuations, and the size of the crystals can grow to 40 microns or more. This occurs because the water present in the product melts and freezes again. This process can be very adversely affect the quality of ice cream, and it will be too hard. It may also have an impact on the frozen berries.

Currently, manufacturers of the product is added to the rubber-like carbohydrates, which are designed to restrict the movement of water molecules and prevent the formation of large ice crystals. However, we have repeatedly experienced the unpleasant sensation of crunchy ice cream, which indicates the failure data of carbohydrates.

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