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Use gelatin hydrolysate as a natural ice modulator.

Publication: Emerging Food R&D Report
Publication Date: 01-JUN-09 		Format: Online
Delivery: Immediate Online Access

Article Excerpt
The growth of ice crystals when products are stored in cold environments causes quality concerns for frozen products such as ice cream. The strong direct relationship between the size of ice crystals and the development of coarse texture is well known.

Including antifreeze proteins or peptides in ice cream in order to control recrystallization...

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