The Science of Ice Cream

We don’t often think about ice cream and science as being tied together. However, researchers at the University of Wisconsin’s Food Science Department are studying the microstructure of ice cream. Their research may eventually lead to better ice cream.

The researchers are studying how changes in ice cream’s microstructure affect the way ice cream acts and tastes. An ice cream’s microstructure is made up of fat globules, air cells and ice crystals. Researchers compared the differences in melt rates in 20 commercial brands of ice cream. The researchers are also making and studying their own ice cream.

Researchers say by using the ice cream information they’ve gathered, they can tell an ice cream manufacturer how to decrease the ice cream’s fat content without altering the ice cream’s taste and texture.

One researcher says although ice cream has been around for more than 100 years, many people still don’t understand its complexities. He also says this is the first study to really examine different brands of commercial ice cream in this way.

The makeup of a particular kind of ice cream affects the ice cream’s nutrition, among other things. Creamier ice cream tends to have more fat globules. The microstructure of the ice cream with the fat globules can make an ice cream have a greasier texture.

The researchers will also look at things like what impacts the shelf life of an ice cream and why some ice cream is harder to scoop than others. It turns out the amount of air injected into the ice cream determines the difficulty of scooping.

There is a lot to digest with this research. If it leads to even better ice cream, who can argue that it was all worthwhile.

We all know there is some really terrific ice cream out there right now. And we don’t need to do any scientific research to prove it. The proof is in the quality and taste.