Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

The Southern Ocean's powerful circular current isolates organisms in its environment

The spiralling current churns up nutrients across the frigid waters, leading to the evolution of fantastical organisms, including century-old starfish and colossal squid, and unique adaptations, including the icefish's clear blood and organic antifreeze, over the past 30 million years.

Deep sea fish rely on a molecular strengthener to prevent being crushed

Trimethylamine N-oxide (TMAO) stabilizes hydrogen bonds and prevents water and proteins within organisms from being misshapen under immense pressure. Compounds called piezolytes protect cellular membranes from being crushed in regions like the Mariana Trench, where pressures are 1,100 times greater than surface atmospheric pressure.

If the temperature of water continuously decreases but it is not given room to expand, it will eventually contract and form exotic forms of ice that sink in liquid water.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Molecules derived from algae can be found in foods such as ice cream, salad dressings, brownie mix, and gravies, as well as in products such as toothpaste, multivitamins, and egg substitutes.

Bears may have evolved natural mechanisms to prevent blood clots during hibernation, an important development, since inactivity typically leads to blood clots in other animals.

Laundry detergents designed for cold-water washes rely on proteins isolated from microorganisms native to cold climates, such as Iceland.

Tardigrades’ intrinsically disordered proteins may help preserve biological matter

Researchers have attempted to create more drought-resistant crops by introducing proteins that help protect tardigrades in their dehydrated tun state. The proteins’ ability to stabilize molecular degradation may allow scientists to develop refrigeration-free storage for vaccines, insulin, and blood.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

'Watermelon snow'—patches of pink, orange, and red in snow—is the result of extremophilic green algae that thrive in extremely frigid conditions and take the shape of red spheres in winter.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

Studying the circadian clock of a tiny swimming polar creature may help forecast polar ecosystem health

A 2025 study found that Antarctic krill, a food chain staple in the Southern Ocean, have an internal biological clock that helps regulate its swimming patterns and helps the tiny shrimp-like animals adapt to daily and seasonal environmental changes. Better understanding of how the clock and light cues interact may help scientists understand how well the species will respond to pronounced climate change in the polar region.

Search for psychrotolerant and psychrophilic microorganisms found in Antarctica

Developed following a five-week expedition to the southern continent, "Life Under the Ice" allows users to examine a petri-dish-like microscopic world and uncover recordings of organisms that can withstand, or even thrive, in the harsh environment.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

Protein content and multiple fermentations create beer foam stability

Single-fermentation beers rely on protein viscosity for foam, with lipid transfer proteins transforming into stabilizing structures during fermentation. Scientists believe foam research may result in safer lubricants for electric vehicles.

How the methods of catching fish for food affects their taste

Commercially caught fish are often killed through suffocation, allowing the causing the fish extreme stress and flooding their bodies with stress hormones and lactic acid. These chemicals cause the fish's flesh to become bitter where it was once rich and quickens the rotting process.

An overview of extremophiles and the biochemical adaptations employed by various types

These organisms thrive in environments that would normally be inhospitable to most living things by using molecules that help counter deadly environmental factors. These include antifreeze-like proteins that prevent psychrophiles from freezing and rupturing in polar regions, and osmoprotectants that prevent some extremophiles from losing water to salty environments.

Under certain conditions, very hot liquids can freeze more quickly than cooler ones—a phenomenon called the Mbemba effect, after the Tanzanian high school student who accidentally observed it.

Although consuming saltwater can dehydrate and kill organisms, some fish survive by using specialized gills that leach excess salt from their bodies back into the surrounding water.

Polar bears have black skin to better absorb warmth from the sun, but their transparent, hollow hairs scatter and reflect light so that they appear white.

The fish in sushi is usually frozen to eliminate parasites

Most raw fish contain parasites, but sushi restaurants and fish markets use “super freezers” to make the food safe for consumption. The United States Food and Drug Administration warns that frozen raw seafood can still contain parasites, depending on the type of fish and the conditions of the “super freezer.”

As immobile animals, corals and the organisms that live on them have evolved a suite of chemical compounds to prevent disease and ward off predators they cannot outrun.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Forever chemicals accumulate up the food web, with recent research indicating that apex predators have higher concentrations because they're eating prey that also have accumulated the substances.

What is freezing fog?

Freezing fog is a weather condition in which fog containing supercooled water freezes on contact with objects, forming a layer of ice and possibly dangerous driving conditions. Get the breakdown with this explainer.

Swimming in schools helps some fish conserve energy in turbulent flows

Scientists studying groups of giant danios swimming in turbulent waters found that the fish used up to 79% less energy than they did when swimming individually in the same conditions. The same fish were found to use the same amount of energy in turbulent and calm water when in schools.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

There may be 74,963 kinds of ice, resulting from water molecules rearranging themselves

The theoretical limit greatly expands the known types of ice, with type Iₕ being the most common on Earth and forming hexagonal crystals. The extreme environments of planets like Uranus and Neptune can create a variety of ice with unique structures and properties, as these conditions can reshape these crystals into new geometries.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

Simulations suggest ice's slipperiness comes from rearranging molecules

Past models have proposed that slipperiness arises from a thin layer of liquid water formed at the ice's surface by frictional melting. However, new research suggests that electromagnetic forces between interacting surfaces push water molecules out of an ordered, crystalline structure and into a shapeless, soft, slippery layer. This process occurs solely through contact, independent of pressure or friction.

The hormone that spreads love and helps fish share fear

Scientists consider emotions like fear and empathy to be among the oldest evolutionary behaviors observed in mammals. Yet to date, how these reactions are processed in the brain, regardless of species, is not well understood. A new study reveals how the chemical oxytocin—known as the "love hormone" in humans—helps let fish know when their friends are in danger.

During World War II, fighter plane turbulence was used to make ice cream.

How glaciers melt

Greenland and Antarctica are home to most of the world's glacial ice, including its only two ice sheets, making them areas of particular interest to scientists. Watch this three-minute video to learn why understanding them is not just interesting, but crucial to our near-term adaptability and our long term survival in a changing world.