This is Wrong: Edible Antifreeze
From NewScientistTech:
“Edible antifreeze developed by a US researcher could keep ice cream tasty and smooth, and prevent other frozen foods from being ruined. The antifreeze contains proteins similar to those that help “snow flea” insects survive winter without freezing solid.
The taste of good ice cream depends on a blend of flavour, temperature, and texture – what food scientists call “mouth feel”.
The formation of tiny ice crystals, each around 15 to 20 microns wide, is crucial to making smooth ice cream. But if ice cream is subjected to sudden temperature fluctuation – when transported home from the store, for example – these crystals can grow to 40 microns or larger, as water melts and refreezes.
This can ruin the texture of good ice cream, making it gritty to eat. It can also damage frozen soft fruits.
Gum-like carbohydrates are used by manufacturers to restrict the movement of water molecules and prevent big ice crystals from forming in ice cream. However, as anyone who has tasted crunchy ice cream will know, these carbohydrates do not work perfectly….”
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