Wednesday, July 26, 2006

Double Churned

What would you expect from an ice cream that was double churned? Obviously that would mean taking a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout, and using genetically modified yeast to produce it. These proteins are called ice-structuring proteins.

“Ice-structuring proteins protect the fish, which would otherwise die in freezing temperatures,” said H. Douglas Goff, professor of dairy sciences at the University of Guelph in Ontario. “They also make ice cream creamier, by preventing ice crystals from growing.”
UK people don't be smug. It's in Cornetto too.

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