We are conducting research on peptides derived from both common and unique food proteins, such as soybeans, dairy, fish, meat, and insects. Thanks to research by Srinivasan Damodaran of the University of Wisconsin, we already know that small peptides from fish gelatin and cattle collagen proteins are effective in preventing ice recrystallization in ice cream. This power of peptides varies greatly depending on the source protein, however, so we are investigating the reasons for these differences
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