How Soy Proteins Can Help Prevent Excessive Ice Formation
A recent study has revealed that broken down soy proteins can be used to reduce excessive ice formation in food products. Scientists have discovered that by adding soy proteins to food products, like ice cream, it can reduce the amount of ice that forms, and in turn, improve the quality of the product. This could be a revolutionary development for the food industry, as it allows for a more consistent product quality across the board. The study showed that adding the proteins to food products resulted in a decrease in ice formation of up to 15%. Furthermore, the proteins were found to be effective for up to six months after addition, meaning that food products can stay fresh and free of ice for extended periods of time.
source: Phys.org