Easing the freezing

July 17 is National Ice Cream Day. Ice cream manufacturers carefully control the ice crystal size through the freezing process to strike the perfect balance between ice and cream. Smaller ice crystals make for a creamier treat. To achieve the right texture, manufacturers employ antifreeze proteins that wrap around ice crystals and keep them small. Chemistry professor and gelato fan Valeria Molinero studies the formation and growth of ice crystals, and several aspects of her group’s work, including the antifreeze proteins, have application to ice cream manufacturing.
Valeria Molinero | office 801-585-9618 | valeria.molinero@utah.edu