GM-produced fish protein key to low-fat ice cream.
It seems the pout protein can lower the temperature at which ice crystals form, meaning less cream or fat is needed in the final product. The UK Food Standards Agency is consulting on whether to allow the technology, which is already approved in the US.
The eel-like pout fish lives at the bottom of the North Atlantic and is able to survive extremely low temperatures, due to a naturally occurring protein in its blood called an ice-structuring protein. But rather than extracting the protein from the fish--which Unilever said would be "not sustainable or economically feasible"--the company has developed a way of making the protein in the factory.
The process uses genetically modified yeast to make the protein in large sealed vats. The ingredient is already used in the production of some other foods, including cheese.
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|Title Annotation:||ICE CREAM SCOOPS|
|Publication:||Quick Frozen Foods International|
|Date:||Jan 1, 2007|
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