To most, the idea of one scoop of ice cream having two distinct and different flavors might seem impossible. Nevertheless, food science graduate student Elizabeth Fenner and associate professor Ingolf Gruen made it work.
Using a process known as micro-encapsulation, Fenner upgraded one of America’s favorite deserts into a new treat. Micro-encapsulation involves coating a flavor in casing to delay its release once the product enters the mouth.
Consumers take in a spoonful tasting plain vanilla and then receive an unexpected burst of cherry, which happens to be the creator’s favorite flavor. This science is fairly new and usually utilized in products such as gum and microwaveable food.
The process had never been tested in cold items until Fenner began her experimentation.
“It’s taken about two years worth of research and experiments in order to come to this product,” she said. “There was trial and error along the way, and there is still perfecting left to be done.”
The creators said this was no simple task — the research and experimenting took much time and effort from both Fenner and Gruen. Gruen said Fenner is an independent student, and because of that, the two had a great working relationship.
Both described the creation as out-of-the-box, but given Fenner’s family history, it isn’t too random. She comes from a family with a distinct dairy and food industry background — four generations worth.
“My great-grandfather owned a dairy farm, my grandfather owned a food business, and my father has always had a foot in multiple areas of the food industry,” Fenner said.
Not only does the micro-encapsulation give this ordinary ice cream an edge, but it also has the potential to increase the freezer life of the product. Increasing its expiration date from two to more than six months, the scientific results are positive and the feedback is as well.
Taste-testers underwent a variety of surveys during the sensory trial including a liking and triangle test. A triangle test is when three samples are given to the tester. Two of the samples are the product and the other is a variable, in order to see if they can tell the difference. All testers chose the correct samples and rated the ice cream with sevens and eights on a taste scale that ranges between one and nine.
“It sounds really cool, like an ice cream of the future,” freshman Lisette Rossman said. “I feel that food developers like Elizabeth almost have to become more adventurous with innovative ideas to keep us interested.”
The ice cream has captured the media’s attention, and now its creators said they hope it will catch retailers’ as well.
“While we don’t have plans to make this commercially available just yet, that possibility is always open,” Gruen said in a news release.
According to the National Ice Cream Retailers Association, ice cream consumption grew nearly 25 percent last year. Ice cream and frozen desserts are consumed by more than 90 percent of households, so the future could be bright for this flavor-changing creation.
“(Food development) is something I really enjoy doing, and mass production would be exciting,” Fenner said. “I hope to get it patented in the near future. One of my biggest goals would be to bring attention and put Mizzou in the spotlight because I honestly love this school.”