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This antifreeze is edible  

By Tetsuo Satoh |

Since 2010, Kaneka Corp. (www.kaneka.co.jp) and Kansai University (both Osaka, Japan; www.kansai-u.ac.jp) have been collaborating on the development of special antifreeze materials for applications in the food industry. In 2012, the group developed an antifreeze based on a protein derived from radish sprouts, which has since been adopted for use in noodles and over 50 food products and frozen foods. Now, the collaborators have developed a new antifreeze material that has superior properties to the predecessor, such as the suppression of ice-crystal formation. The new antifreeze is based on xylomannan — a mixture of saccharides and a fatty acid found in the cell wall of the edible fungus, velvet shank. The extracted antifreeze has a molecular weight of 240,000–310,000 and a xylose-to-mannose ratio of 0.5. The researchers showed that the saccharide-based antifreeze is more stable than the protein-based antifreeze at high processing temperatures and over a wide pH range, thus making it suitable for a wider range of applications. They also confirmed that frying at more than 160°C did not influence the quality of fried foods. Since October, Kaneka has been sending samples to potential users for testing.…
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