louie_joey
Well-known Member
Cavy Slave
- Joined
- Apr 22, 2009
- Posts
- 881
- Joined
- Apr 22, 2009
- Messages
- 881
Not sure how many of you are aware of this, but I was sure in for a shock in my science class this morning!
Lower fat ice creams have a higher water content, and to prevent large water crystals from forming and making for some not as smooth ice cream, they add fish antifreeze proteins. The fish antifreeze proteins, I believe found in the blood, prevents formed ice crystals from growing, ergo no frozen fishy. When added to low fat ice cream, large water crystals don't form and the ice cream is smoother.
The bottom line: Some ice creams aren't vegetarian!
Lower fat ice creams have a higher water content, and to prevent large water crystals from forming and making for some not as smooth ice cream, they add fish antifreeze proteins. The fish antifreeze proteins, I believe found in the blood, prevents formed ice crystals from growing, ergo no frozen fishy. When added to low fat ice cream, large water crystals don't form and the ice cream is smoother.
The bottom line: Some ice creams aren't vegetarian!