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New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives.
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“Ice-structuring proteins protect the fish, which would otherwise die in freezing temperatures,” said H. Douglas Goff, professor of dairy sciences at the University of Guelph in Ontario. “They also make ice cream creamier, by preventing ice crystals from growing.”