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Article ID: 540904

New Ingredients Keep Us Screaming for Ice Cream

American Chemical Society (ACS)

Scientists in Wisconsin have discovered an ingredient that prevents the formation of ice crystals that can spoil the smooth, silky texture of ice cream and other frozen foods. The substance, which acts like an antifreeze, is non-toxic and doesn't change the taste of foods, the researchers say.

Released:
13-Jun-2008 1:00 PM EDT

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