Scientists invented 'no melt' ice cream that holds its shape for 4 hours, but you can't eat it yet

Original Article:

Source: Link

A new innovation could help prevent ice cream from becoming a puddle at room temperature. Compounds called polyphenols, found in green tea and berries, can help stabilize the ice cream. More research is needed to make no-melt ice cream a delicious reality. Sign up to get the inside scoop on today’s biggest stories in markets, tech, and business — delivered daily. Read preview Thanks for signing up! Access your favorite topics in a personalized feed while you're on the go. download the app Email address Sign up By clicking “Sign Up”, you accept our Terms of Service and Privacy Policy . You can opt-out at any time by visiting our Preferences page or by clicking "unsubscribe" at the bottom of the email. Advertisement Sloppy sundaes and drippy cones could become a thing of the past as the wonders of science have uncovered a way to make ice cream nearly melt-proof. The innovation comes from (where else?) the Dairy State, specifically the University of Wisconsin-Madison. Plant-based compounds called polyphenols are the secret to keeping frozen treats from turning into puddles, according to Cameron Wicks, a PhD student in the university's food science department who's behind the project. This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in .