Ole Mouritsen, Klavs Styrbæk

Antifreeze

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Substance that can depress the freezing point of a liquid. In a culinary context, salt, sugar, proteins, and polysaccharides all have this effect.

© 2017 All rights reserved. Published by Columbia University Press.