Borrowing a trick from the Arctic snow flea could banish freezer burn
By Cliff KuangPosted 05.09.2008 at 5:06 pm 3 Comments
Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of WisconsinMadison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.