Archive · 11 Aug 2025
Scientists Research Tannic Acid to Create Non-Melting Ice Cream
Scientists are trying to figure out how to keep ice cream from melting quickly.
One scientist, Cameron Wicks, is experimenting with a substance called tannic acid.
This is a type of antioxidant.
She found that adding more tannic acid to cream makes it thicker, like a gel.
This thicker mixture holds its shape better, even when turned upside down.
The goal is to find a way to make ice cream that stays solid longer in warm temperatures.
Food scientist Cameron Wicks is researching ways to make ice cream melt more slowly.
The research focuses on tannic acid, a type of polyphenol.
Wicks' research began while she was a student at the University of Wisconsin.
Lab tests mixed cream with varying amounts of tannic acid.
Higher concentrations of tannic acid thickened cream into a gel-like texture.
- Who
- Food scientist Cameron Wicks.
- What
- Research on using tannic acid to slow ice cream melting.
- When
- Ongoing research, beginning while Wicks was a student.
- Where
- University of Wisconsin lab
- Why
- To make ice cream that melts more slowly.
- Scientist
- Cameron Wicks
- Focus
- Tannic acid
- Type of compound
- Polyphenol
- Research location
- University of Wisconsin lab