Plant antifreeze proteins for use in frozen confectionary

摘要

A frozen confectionery product, e.g. ice-cream comprises one or more antifreeze proteins (AFP's) derived from plants wherein the AFP produces an ice crystal size of less than 15ÁM after quick freezing to -40‹C or less, followed by storage for 1 hour at -6‹C. The AFP's can be extracted inter alia from cold-acclimatised, carrots, grass or winter rye.