A team of scientists from the University of Wisconsin-Madison have made a breakthrough discovery that could revolutionize the way we enjoy ice cream. By adding polyphenols to the mix, they have created a new compound that helps ice cream maintain its shape at room temperature for several hours. This development could potentially prevent ice cream from melting into a puddle and provide consumers with a less messy, but still delicious treat.
The innovation comes from Cameron Wicks, a PhD student in the food science department at the university. Wicks worked tirelessly on this project and was thrilled to see the results. By adding polyphenols to ice cream, it is able to hold its shape for over four hours at room temperature, which is a significant improvement.
Polyphenols are compounds found in green tea and berries that have been shown to stabilize ice cream and prevent it from melting too quickly. They interact with fats and proteins in the cream to thicken the mixture, similar to stabilizers already used in ice cream production.
However, while polyphenols do not prevent ice cream from melting entirely, they do help to maintain its shape longer at room temperature. Wicks emphasized that more research is needed to determine the right amount of polyphenols to use without affecting the flavor of the ice cream.
Despite this challenge, Wicks believes that understanding the science behind ice cream is crucial for improving food systems and creating more sustainable products. Although no-melt ice cream may still be in progress, using polyphenols as a natural alternative has great potential for the future of frozen treats.
Overall, this discovery represents an exciting new chapter in the world of frozen desserts. With further research and development, consumers can look forward to enjoying even more delicious and sustainable treats in years to come.
