On hot summer days, ice cream is the most popular treat, but it melts quickly and can disappoint. Now, scientists are conducting interesting experiments to solve this problem.
Japan's Kanazawa Ice company developed non-melting ice cream a few years ago. Its secret lay in antioxidant substances found in fruits. These substances stabilize the ice cream’s composition and help it retain its shape even in heat.
American food technologist Cameron Wicks worked on improving the stability of ice cream using tannic acid. A 3% concentration mixture hardened to the point where it could be cut with a knife.
This kind of ice cream does not melt, but eventually turns into something like pudding. Scientists compare it to an "elastic suit for ice cream" — it preserves the shape, but not the cold.
Antioxidants can be useful in keeping ice cream stable during long trips or in hot weather. However, their acceptance in terms of taste and texture depends on consumers.
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