Monday, September 8, 2008

Ice Cream, You Scream... the science of ice cream

Nothing is more unsettling and disturbing than finding your precious ice cream has been ruined by ice crystals (aka frost bite, freezer burn)... what will I eat for breakfast now? Scientists to the rescue. It appears that scientists (not working on important issues like cancer, AIDS, heart disease, MRSA) have discovered a natural "antifreeze" that can protect ice cream from ice crystal formation in the freezer. The antifreeze substance is actually a naturally occurring protein molecule called gelatin hydrolysate derived from collagen found in connective tissues... related to what is found in Jell-O brand gelatin and ice cream already. This additive appears to reduce or stop ice crystal formation in stored ice cream... which means your ice cream will last forever. Did I mention it is great for breakfast? Read more about antifreeze in ice cream (Click). Some interesting ice cream facts:
  • Ice cream is a $5 billion annual industry in the United States
  • The average American eats 6 gallons of ice cream a year
  • People in the U.S. eat more ice cream than any other country in the world
  • Those tiny hot-dog shaped chocolate sprinkly things are called... JIMMIES after their inventor James Bartholomew
  • Presdient Ronald Reagan declared the third Sunday of July as National Ice Cream Day

--- BIO 25---

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