Ice cream that doesn't melt in the sun. Free Technical Library News

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Ice cream that doesn't melt in the sun

26.02.2023

Everyone has faced the problem when ice cream in the hot sun turns into a white mess very quickly. To avoid this, Ben & Jerry's and Magnum treats are undergoing a new revolution. And while the British consumer giant hasn't revealed exactly how the new ice cream will be made, experts believe the answer likely lies in either using more starch or removing some of the sugar.

The goal is for the cold treat to stay firm longer in warm conditions, part of a move to save energy and reduce carbon footprint.

However, the difficulty of the latter lies in the fact that minor changes in the ice cream formula can affect the delicate balance between texture and taste.

The reason ice cream stays soft and easy to savor is because sugar lowers the freezing point of the water it's in, explained an expert from the University of Guelph in Canada.

According to the scientists, the amount of ice at any temperature (hence the hardness) depends on how much sugar and lactose from milk powder are dissolved in water. And since sugar does not dissolve in ice, the less water, the more sugar dissolved in it, which means that it remains in this state until the temperature drops a little more.

It follows from this: if your goal is to make ice cream firmer, you simply use less sugar. Of course, now you have to balance the taste.

However, the researchers name another way to preserve the consistency. The key to stopping ice cream from melting at high temperatures will be "water retention". This can be done with modified starch, which can wrap water and fat around and give them stability.

The benefit of this approach, rather than trying to take the sugar away, he says, is that the starch won't necessarily change the flavor of the ice cream, since most starches are soluble and won't detract from the flavor.

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