Tharp & Young on ice cream: plant-derived antifreeze proteins hold promise for controlling ice crystals. (Formulation & Ingredient Challenges).(ice structuring proteins)

From: Prepared Foods | Date: January 1, 2003| Author: | Copyright information

A recent report of initial results from research investigating the functionality of ISP extracted from winter wheat is encouraging. It indicates that the addition of ISP to ice cream yields a product with considerably less ice crystal growth during heat shock as compared to ice crystal growth in a control (no added ISP).

ISP is a potentially valuable tool for improving shelflife by limiting ice crystal growth. Addition of ISP to ice cream could support significant changes in composition and handling. For example, one of the ISP patents includes a claim that the small ice ...

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