+

Cookies on the Business Insider India website

Business Insider India has updated its Privacy and Cookie policy. We use cookies to ensure that we give you the better experience on our website. If you continue without changing your settings, we\'ll assume that you are happy to receive all cookies on the Business Insider India website. However, you can change your cookie setting at any time by clicking on our Cookie Policy at any time. You can also see our Privacy Policy.

Close
HomeQuizzoneWhatsappShare Flash Reads
 

Scientists invented 'no melt' ice cream that holds its shape for 4 hours, but you can't eat it yet

Jul 5, 2024, 05:11 IST
Business Insider
Scientists discovered a type of compound the helps ice cream hold its shape at room temperature for multiple hours. Liliya Krueger/Getty Images
  • A new innovation could help prevent ice cream from becoming a puddle at room temperature.
  • Compounds called polyphenols, found in green tea and berries, can help stabilize the ice cream.
Advertisement

Sloppy sundaes and drippy cones could become a thing of the past as the wonders of science have uncovered a way to make ice cream nearly melt-proof.

The innovation comes from (where else?) the Dairy State, specifically the University of Wisconsin-Madison.

Plant-based compounds called polyphenols are the secret to keeping frozen treats from turning into puddles, according to Cameron Wicks, a PhD student in the university's food science department who's behind the project.

"Adding polyphenols to ice cream can create a product that holds its shape for over four hours at room temperature. That's pretty close to a no-melt ice cream," Wicks said in a university press release.

Researchers need to study polyphenols' role in flavor before the no-melt ice cream of the future becomes reality.Jupiterimages/Getty Images

Although they don't prevent the ice from actually melting, polyphenols added to ice cream interact with fats and proteins in the cream to thicken the mixture. As a result, the confection is able to hold its shape longer at room temperature and stave off a sticky mess.

Advertisement

The effect is similar to stabilizers already used to make ice cream easier to transport.

But polyphenols could be a more natural alternative, Wicks said. The compounds are found in tea and berries and are even linked to benefits like a healthier heart.

However, you may have to wait a bit longer for the ice cream of the future.

More research is needed to find the precise amount of polyphenols to keep ice cream stable without affecting its flavor so you can have a less messy, but still delicious, treat.

"Ice cream is such a complex system," Wicks said in the press release. "Being able to understand all of the science behind it, you can make food items better, more sustainable, and you can make better systems that feed the world."

Advertisement
You are subscribed to notifications!
Looks like you've blocked notifications!
Next Article