Stabilizing Frozen Products   By R.J. Foster, Contributing
Editor  Early advances in frozen-food technology likely focused
on finding enough snow to cover an entire slab of bronto-ribs.
Fast-forward to 1953. Clarence Birdseye’s research in the realm
of liquid freezing technology leads to the introduction of the
“TV dinner"–a complete meal right out of the freezer that would
redefine the term “convenience" for American consumers.  “We
have seen studies that say the global market for frozen food
could potentially be worth $226.5 billion by the year 2015,"
says Maureen Akins, applications manager, TIC Gums, White Marsh,
MD. “For frozen-food formulators and packagers, converting
repeat business from consumers relies on the quality of the new
or reformulated products they sell. Incorporating plans for
stability and texture early in the process is the best way for
them to proceed as it allows better results, earlier in the
process than not."   Water expands when frozen, increasing its
volume by 9%, forming crystal