Researchers at the University of Wisconsin-Madison have made a significant breakthrough in ice cream technology, promising nearly melt-proof frozen treats. This innovation comes from the discovery of plant-based compounds called polyphenols in creating ice cream that maintains its shape even at room temperature.
Leading this project is Cameron Wicks, a PhD student in the university’s food science department, who believes that by adding polyphenols to ice cream, products can resist melting for over four hours, making a no-melt ice cream a possibility. Polyphenols don’t stop ice cream from melting completely but work to thicken the mixture by interacting with fats and proteins in the cream. This interaction allows the ice cream to keep its shape longer, preventing a sticky mess.
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.
