Scientists have discovered a new compound that may help ice cream maintain its shape at room temperature for several hours. This breakthrough could potentially prevent ice cream from melting into a puddle. Polyphenols, compounds found in green tea and berries, have been found to stabilize ice cream and prevent it from melting too quickly. However, further research is needed to perfect this “no-melt” ice cream.
The innovation comes from the University of Wisconsin-Madison, where a PhD student in the food science department named Cameron Wicks has been working on this project. By adding polyphenols to ice cream, the product is able to hold its shape for over four hours at room temperature, which is a significant improvement. Polyphenols interact with fats and proteins in the cream to thicken the mixture, similar to stabilizers already used in ice cream production.
While polyphenols do not prevent ice cream from melting, they do help to maintain its shape longer at room temperature. Despite the promising results, more research is required to determine the right amount of polyphenols to use without affecting the flavor of the ice cream. This will ensure that consumers can enjoy a less messy, but still delicious, treat in the future.
Wicks emphasized the complexity of ice cream as a food product, and the importance of understanding the science behind it to improve food systems and create more sustainable products. Although the development of no-melt ice cream may still be in progress, the potential benefits of using polyphenols as a natural alternative are promising for the future of frozen treats.