Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Ice cream researchers making sweet strides with 'functional foods'

11.11.2009
MU continues long history of ice cream research; scientists study how to add nutrients such as fiber and probiotics to frozen desserts

A comfort food, a tasty treat, an indulgence – ice cream conjures feelings of happiness and satisfaction for millions.

Ice cream researchers at the University of Missouri have discovered ways to make ice cream tastier and healthier and have contributed to ice cream development and manufacturing for more than a century. Today, MU researchers are working to make ice cream into a functional food, adding nutrients such as fiber, antioxidants and pro-biotics to premium ice cream.

"The idea of putting a functional ingredient into a food instead of just using the nutrients found in the food naturally takes a multi-functional approach," said Ingolf Gruen, MU professor of food chemistry and ice cream researcher in the College of Agriculture, Food and Natural Resources. "Food provides calories and comfort – people want to indulge. We're working on making ice cream satisfying and healthy."

Adding nutrients such as pro-biotics, which are already found in some dairy products, and fiber to ice cream can improve digestive health. Many diseases are caused by inflammation that starts in the intestines, Gruen said. Improving digestive health with functional foods might reduce that inflammation. Although functional foods have health benefits, there are many challenges to adding nutrients to ice cream.

"Our major challenges are texture, flavor and psychological acceptance," Gruen said. "The nutrients we add often have bitter tastes and affect the texture of ice cream that we have to mask. Flavors like chocolate are easier to work with because the flavor is so strong that it can overcome other flavors from the nutrients. Another challenge is determining whether people would be upset that we're 'tampering' with a comfort food. We need to know if they would be more willing to pay for ice cream with added nutritional benefits."

Gruen and his research team are looking at using the açai berry and remnants from grapes in wine-making to add nutrients to ice cream. They hope to have a prototype ready for tasting in the next six months.

This new research on ice cream as a functional food coincides with the 20th anniversary of Buck's Ice Cream Parlor, an ice cream shop and research facility at MU. In 1989, Wendall and Ruth Arbuckle contributed about $160,000 to ice cream research at MU and were the namesake for Buck's Ice Cream Parlor, previously Eckles Hall Ice Cream Shop from the 1920s to 1972. Buck's might be best known for the invention of Tiger Stripe ice cream, a popular MU frozen treat made with French Vanilla ice cream and dark chocolate stripes, that is sent to people around the world.

MU has a long history of ice cream research that dates back to the 1920s. William Henry Eddie Reid, professor emeritus of dairy manufacturing, and graduate student Wendell Arbuckle, started the program by studying the texture of ice cream. In the 1960s, Robert Marshall, professor emeritus of the Department of Food Science and Nutrition, began studying ways to make ice cream meet the nutritional needs of consumers. This work led to pioneering research of low-fat ice cream. Researchers found that replacing milk fat with ingredients made from carbohydrates and proteins created low-fat frozen desserts that were similar to high-fat desserts. The ice cream industry adapted those formulas to produce the ice cream consumed today.

Christian Basi | EurekAlert!
Further information:
http://www.missouri.edu

More articles from Health and Medicine:

nachricht Nanoparticles as a Solution against Antibiotic Resistance?
15.12.2017 | Friedrich-Schiller-Universität Jena

nachricht Plasmonic biosensors enable development of new easy-to-use health tests
14.12.2017 | Aalto University

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: First-of-its-kind chemical oscillator offers new level of molecular control

DNA molecules that follow specific instructions could offer more precise molecular control of synthetic chemical systems, a discovery that opens the door for engineers to create molecular machines with new and complex behaviors.

Researchers have created chemical amplifiers and a chemical oscillator using a systematic method that has the potential to embed sophisticated circuit...

Im Focus: Long-lived storage of a photonic qubit for worldwide teleportation

MPQ scientists achieve long storage times for photonic quantum bits which break the lower bound for direct teleportation in a global quantum network.

Concerning the development of quantum memories for the realization of global quantum networks, scientists of the Quantum Dynamics Division led by Professor...

Im Focus: Electromagnetic water cloak eliminates drag and wake

Detailed calculations show water cloaks are feasible with today's technology

Researchers have developed a water cloaking concept based on electromagnetic forces that could eliminate an object's wake, greatly reducing its drag while...

Im Focus: Scientists channel graphene to understand filtration and ion transport into cells

Tiny pores at a cell's entryway act as miniature bouncers, letting in some electrically charged atoms--ions--but blocking others. Operating as exquisitely sensitive filters, these "ion channels" play a critical role in biological functions such as muscle contraction and the firing of brain cells.

To rapidly transport the right ions through the cell membrane, the tiny channels rely on a complex interplay between the ions and surrounding molecules,...

Im Focus: Towards data storage at the single molecule level

The miniaturization of the current technology of storage media is hindered by fundamental limits of quantum mechanics. A new approach consists in using so-called spin-crossover molecules as the smallest possible storage unit. Similar to normal hard drives, these special molecules can save information via their magnetic state. A research team from Kiel University has now managed to successfully place a new class of spin-crossover molecules onto a surface and to improve the molecule’s storage capacity. The storage density of conventional hard drives could therefore theoretically be increased by more than one hundred fold. The study has been published in the scientific journal Nano Letters.

Over the past few years, the building blocks of storage media have gotten ever smaller. But further miniaturization of the current technology is hindered by...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

See, understand and experience the work of the future

11.12.2017 | Event News

Innovative strategies to tackle parasitic worms

08.12.2017 | Event News

AKL’18: The opportunities and challenges of digitalization in the laser industry

07.12.2017 | Event News

 
Latest News

Engineers program tiny robots to move, think like insects

15.12.2017 | Power and Electrical Engineering

One in 5 materials chemistry papers may be wrong, study suggests

15.12.2017 | Materials Sciences

New antbird species discovered in Peru by LSU ornithologists

15.12.2017 | Life Sciences

VideoLinks
B2B-VideoLinks
More VideoLinks >>>