September 25, 2024 This article has been reviewed according to Science X's editorial process and policies . Editors have highlightedthe following attributes while ensuring the content's credibility: fact-checked trusted source proofread by Wageningen University Wageningen researcher Qi Wang has developed a new variant of low-sugar ice cream that mimics the texture and melting properties of traditional ice cream. By replacing half of the sugar with broken-down proteins or the sweetener xylitol, she succeeded in creating a smooth ice cream without the graininess often associated with low-sugar versions.
However, the flavor still needs refinement. By reducing sugar in the ice cream, the cold treat becomes less unhealthy. Such low-sugar ice cream has been around for a while, but it does not appeal to everyone.
It often has a grainy texture and melts either faster or slower than regular ice cream. "Our tongue is very sensitive and detects even the slightest differences," says Ph.D.
candidate Wang. To tackle this issue, she developed a low-sugar ice cream that closely resembles the texture and melting behavior of regular ice cream. Wang successfully defended her thesis today with the Physics and Physical Chemistry of Foods group.
Antifreeze agent Although a scoop of ice cream may look simple, at a microscopic level it is actually a complex food, consisting of fat droplets, ice crystals, air bubbles, and unfrozen syrup water. Sugar plays a key role in maintaining this structure, par.
