Polyphenol technology is poised to revolutionize the ice cream industry with its promise of nearly melt-proof frozen treats. This breakthrough comes from the University of Wisconsin-Madison, where researchers have discovered that plant-based compounds called polyphenols can keep ice cream from melting for over four hours.
The project is being led by Cameron Wicks, a PhD student in the university’s food science department. Wicks believes that by adding polyphenols to ice cream, it can resist melting for an extended period, making a no-melt ice cream possible. However, this innovation does not completely stop ice cream from melting; instead, it thickens the mixture by interacting with fats and proteins in the cream. This interaction allows the ice cream to maintain 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 that ice cream is a complex food product and emphasizes the importance of understanding its science behind it to create more sustainable systems and enhance food items. Although no-melt ice cream may still be some time away, the potential benefits of this innovation are promising for those looking for a less messy but equally delicious treat.
