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Ice cream will taste smoother with the addition of a natural antifreeze
discovered by the multinational food manufacturer Unilever (WO 01/44275). The
company’s researchers found the antifreeze in newly discovered bacterium
Marinomonas protea, which lives in Antarctic lakes. They shredded and
centrifuged the remains to obtain a protein dubbed marinomonin. The protein
prevents water crystals from growing too large, and this makes a smoother
textured ice cream. Unilever is now looking at ways of mass-producing the
protein.