Not only are researchers saying their new concoction will last longer, but it’s creamier and potentially even healthier than your typical frozen treat.
Keeping ice cream from melting has been a mystery that has eluded research teams from around the world for years. Just last year, Japanese scientists developed a melt-resistant ice cream using polyphenol compounds from strawberries, but never before has a compound been found to improve the creaminess and texture of low-fat ice cream as well.
By Ben Renner
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