Ice Cream Innovation: Researchers at UW-Madison Discover Plant-Based Compounds to Keep Ice Cream Firm

Researchers at the University of Wisconsin-Madison have recently discovered a way to make ice cream that doesn’t melt quickly. This innovation, led by PhD student Cameron Wicks, involves adding plant-based compounds called polyphenols to ice cream, which helps it maintain its shape for over four hours at room temperature.

Polyphenols interact with fats and proteins in the cream to thicken the mixture, allowing the ice cream to hold its shape longer and preventing it from turning into a sticky mess. These compounds are commonly found in tea and berries and offer various health benefits, making them a natural alternative to traditional stabilizers used in ice cream production.

Despite these promising results, researchers still need to study polyphenols’ impact on the flavor of ice cream. Finding the right balance of polyphenols is crucial for creating a less messy yet delicious treat. Wicks emphasizes the complexity of ice cream as a food system and the importance of understanding its scientific components to improve food sustainability.

While the future of ice cream may be within reach, further research is necessary to fine-tune the use of polyphenols in frozen treats. By leveraging science and nature, we may soon enjoy ice cream that stays cold longer without sacrificing flavor or quality.