Scientists at the University of Wisconsin-Madison have recently discovered a way to create ice cream that doesn’t melt quickly. This innovation is thanks to the addition of plant-based compounds called polyphenols, which help maintain the ice cream’s shape for over four hours at room temperature.
While polyphenols don’t actually prevent the melting of ice cream, they interact with fats and proteins in the cream to thicken the mixture. This interaction allows the ice cream to hold its shape longer and prevents it from turning into a sticky mess. Polyphenols are commonly found in tea and berries and offer various health benefits, making them a natural alternative to traditional stabilizers used in ice cream production.
However, further research is necessary to study polyphenols’ impact on the flavor of ice cream. Finding the right balance of polyphenols to maintain stability without affecting taste is crucial for creating a less messy yet delicious treat. PhD student Cameron Wicks emphasizes the importance of understanding ice cream as a food system and how scientific components can improve food sustainability.
While this innovation may be within reach, more research is needed to fine-tune the use of polyphenols in frozen treats. By leveraging science and nature, we may soon enjoy ice cream that stays cold longer without sacrificing flavor or quality.