A new compound has been discovered by scientists that could revolutionize the frozen treat industry. Polyphenols, found in green tea and berries, can help ice cream maintain its shape at room temperature for several hours. This innovation could prevent sloppy sundaes and drippy cones from becoming a thing of the past.
Research is still needed to perfect this technology and create a no-melt ice cream that is as delicious as it is practical. The discovery comes from the University of Wisconsin-Madison, where researchers are studying the effects of polyphenols in ice cream. These plant-based compounds interact with the fats and proteins in ice cream to thicken the mixture, allowing it to hold its shape for an extended period at room temperature.
While polyphenols do not prevent ice cream from melting completely, they offer a more natural alternative to traditional stabilizers. However, further research is required to determine the optimal amount of polyphenols needed to keep ice cream stable without compromising its flavor.
Understanding the science behind ice cream can lead to more sustainable food systems and improve food products for consumers. The potential for creating a less messy yet still delicious ice cream is on the horizon, thanks to advancements in scientific innovation.
