A new innovation from the University of Wisconsin-Madison promises to revolutionize the ice cream industry by creating nearly melt-proof frozen treats. Researchers have discovered that plant-based compounds called polyphenols can be added to ice cream to keep its shape even at room temperature, potentially making a no-melt ice cream a reality.
Cameron Wicks, a PhD student in the university’s food science department, is leading this project and believes that by adding polyphenols to ice cream, products can resist melting for over four hours. Polyphenols work by thickening the mixture by interacting with fats and proteins in the cream, preventing it from becoming too runny or sticky. While stabilizers currently exist to aid in the transportation of ice cream, polyphenols offer a more natural alternative since they are naturally found in tea and berries and are associated with health benefits like improved heart health.
However, further research is required to determine the ideal amount of polyphenols needed to stabilize ice cream without compromising its flavor. Wicks acknowledges the complexity of ice cream as a food product and emphasizes the importance of understanding the science behind it to enhance food items and create more sustainable systems. While the no-melt ice cream of the future may still be a little ways off, the potential benefits of this innovation are promising for ice cream lovers looking for a less messy but equally delicious treat.
