If we keep ice cream for a long time in a deep freezer, we find the tiny ice crystals formed within it. These tiny crystals ruin the taste and texture of the ice cream.
Chemists in Wisconsin discovered a natural product, which prevent forming of ice crystal, thus keep ice cream good for long time.
This product is a natural protein material and called gelatin hydrosylate. It works like an antifreeze substance for ice crystal in ice cream and frozen foods.
Srinivasan Damodaran who is an alumnus of Madras University leads the team who discovered this antifreeze substance.