During the hot days of summer, ice cream is considered one of the favorite desserts. This was reported by Zamin.uz.
However, it can quickly melt and lose its quality. For this reason, scientists are conducting various research to solve this problem.
Several years ago, Japan's Kanazawa Ice company developed ice cream that doesn't melt. The secret of this ice cream lies in the antioxidant substances found in fruits.
These substances stabilize the composition of the ice cream and help it maintain its shape even in hot conditions. Additionally, American food technologist Cameron Vicks worked on further strengthening the ice cream composition using tannic acid.
The 3 percent mixture he created solidified to the point where it could be cut with a knife. Such ice cream does not melt but eventually takes on a pudding-like consistency.
Scientists refer to this as an "elastic coating for ice cream," meaning it maintains its shape but does not hold cold for a long time. The addition of antioxidant substances may be beneficial for preserving the quality of ice cream during long journeys or in hot weather.
However, the acceptance of its taste and texture by consumers is of great importance. Therefore, comprehensive testing is necessary before the widespread introduction of this new type of ice cream.
