Different organisms produce Antifreeze Proteins (AFPs) to help their cells endure subzero temperatures. Lowering the freezing point of water and inhibiting the development of ice crystals and recrystallization during frozen storage are two ways that Antifreeze Proteins work. Their capacity to alter ice development leads to the stabilisation of ice crystals over a specified temperature range and the suppression of ice recrystallization, which may reduce drip loss during thawing, enhance the quality, and prolong the shelf life of frozen food. Their potential usage in food is nevertheless constrained by their high price and need for biotechnological manufacturing techniques. Despite these limitations relatively small amounts are sufficient to exhibit activity, which suggests Antifreeze Proteins as possible additives for foods in the future.
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