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On behalf of the American Chemical Society (ACS), President Bonnie Charpentier, Ph.D., congratulates today’s winners of the Nobel Prize in Chemistry.

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Scientists in Wisconsin have discovered an ingredient that prevents the formation of ice crystals that can spoil the smooth, silky texture of ice cream and other frozen foods. The substance, which acts like an antifreeze, is non-toxic and doesn't change the taste of foods, the researchers say.