Fish Ice Cream?

Fish Ice Cream?

UNIVERSITY PARK, Pa.--Researchers at Penn State Universitygathered on Jan. 6 to 16 for the 111th annual Penn State Ice Cream Short Course,where they worked to develop ice cream that contains omega-3 fatty acids withoutthe characteristic fishy flavor. "At Penn State, we're looking to developvarious dairy products that incorporate omega-3 fatty acids, which are involvedin the prevention of coronary heart and artery disease," said Bob Roberts,associate professor of food science at Penn State's College of AgriculturalSciences. "Omega-3 fatty acids are found in fish oils, and we're lookingfor ways to stabilize the oils so that the ice cream doesn't taste fishy."

During the short course, students learned about all phases of commercial icecream manufacturing, focusing on ingredients and flavors, manufacturing quality,and nutrition and additives. Students also worked to develop good-tasting,low-fat products, and worked with fat substitutes and soy-dairy blends.