In below - freezing conditions, the microbes appear to have evolved ice - binding proteins that prevent large ice crystals from forming inside them and causing damage. (psmag.com)
In contrast, if freezing is slow, the crystal growth will be slower with few nucleation sites resulting in larger ice crystals. (fao.org)
«CPM MC forms a protective barrier to reduce oil pick - up, while improving the integrity of the breaded chicken tenders or formed product during frying — enhancing crispiness, improving yield and moisture retention, reducing large ice crystal formation during freezing, and improving adhesion of seasonings and flavors to the surface,» Diaz stated. (preparedfoods.com)