Yum!

Now this is pop science I like:

Edible Antifreeze Saves Ice Cream: Food Chemists Use 'Edible Antifreeze' to Make Smoother Ice Cream

Science Daily (July 1, 2008) — Chemists adding a tasteless edible protein called gelatin hydrolysate to ice cream find that it keeps ice crystals small, resulting in a smoother, more pleasing product. The protein inhibits the growth of ice crystals, keeping them small and preserving the creamy texture of ice cream.

My only hope is that the 'tasteless edible protein' doesn't have any nasty side effects. The last thing we need is another Olestra on our hands! :) The rest of the article can be found here.