Some manufacturers don't like seeing gums on the label, which can really help with texture and reducing ice crystal formation in formulations with less fat and sugar. (foodnavigator-usa.com)
Traditional cryopreservation techniques involve dehydrating the cells to reduce the water content, preserving them in chemicals that prevent ice crystal formation and lowering the temperature of the cells by a few degrees a minute until they reach -196 °C. (vcrmed.com)
Libbrecht, the chair of the physics department at Caltech, says he was drawn into this frosty work when he read a reference to the physics of ice crystal formation. (discovermagazine.com)