Edible Antifreeze

Friday, May 9, 2008 - 16:21 in Biology & Nature

Edible Antifreeze: Photo by iStock/Getty/iStockPutting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of Wisconsin–Madison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table. read more

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