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A team of researchers from the University of Wisconsin-Madison has created an ice cream that doesn’t melt as quickly, thanks to a naturally occurring compound. Discover Promises to revolutionize the way we enjoy ice cream in the summer.
The plant-derived compounds, known as polyphenols, can be added to any flavor of ice cream and prevent it from melting at room temperature for at least four hours. Cameron Wicks, the PhD student behind the project, explain Polyphenols interact with the fats and proteins in ice cream to thicken the mixture and keep it creamy.
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Although the effects of polyphenols aren’t permanent and the ice cream will eventually melt, the innovation comes pretty close to ice cream that doesn’t melt quickly. According to Business Insider, polyphenols work in a similar way to stabilizers, but are a more natural alternative that can be extracted from plants like tea or berries.
However, an outstanding challenge is finding the exact amount of polyphenols that can keep ice cream stable without affecting its flavor.
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