Cellulose Nanocrystals: Reducing Ice Crystals in Frozen Foods

Date:20 March 2022

Country: United States

Application

• Ice cream and frozen food preservation: Cellulose nanocrystals prevent ice crystal growth, improving texture and shelf life of frozen foods.
• Medical applications: The technology could be used to preserve organs and tissues during transplantation by inhibiting ice crystal formation at low temperatures.

Description

Researchers at the University of Tennessee have discovered that cellulose nanocrystals, a plant-based polysaccharide, can prevent ice crystals from growing in frozen foods like ice cream. These nanocrystals, which are amphiphilic, help maintain a smooth texture by inhibiting ice recrystallization. The findings suggest potential applications not only for ice cream but also for preserving other frozen foods and even improving organ storage for transplants. The use of cellulose nanocrystals could revolutionize food preservation and medical practices.

Pathway Description:

The process involves adding cellulose nanocrystals, derived from plants, to ice cream formulations. These nanocrystals are amphiphilic and prevent the growth of large ice crystals, maintaining a smooth texture. The cellulose nanocrystals attach to the surface of ice crystals, stopping them from expanding over time. This method improves ice cream quality by ensuring the ice crystals remain small, even during storage and transportation.