Scientist use unsaturated fats to create healthier ice cream

12/30/2012 | ScientificAmerican.com

Studies conducted at the University of Guelph in Ontario suggest that ice cream-makers can use unsaturated fat to make creamy, slow-melting ice cream that is more healthy than traditional ice cream, Cesar Vega writes. The researchers found that blends of saturated and unsaturated fat can be effective at building the droplet structure needed to produce ice cream.

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