The Non-Melting Bonbon: An InnovationThat Could Reshape the Frozen Dessert Aisle

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The frozen dessert aisle is a paradox of delight and logistical headache. The very thing that defines the category—the frozen state—is also its greatest vulnerability. From temperature fluctuations during shipping to a child’s slow enjoyment on a summer day, the journey from perfect texture to a messy puddle is often a short one.

A new international patent application from Spanish company Naturpolo (WO2025202532A1) directly confronts this fundamental challenge. It describes a method for creating a frozen confectionery product that, once thawed, does not melt, is dimensionally stable, and maintains optimal creaminess and mouthfeel for at least 24 hours at room temperature.

This breakthrough is more than a novelty; it represents a significant leap in food materials science that could redefine the boundaries of the entire frozen dessert category.

The Core Innovation: Engineering Stability

The invention is a sophisticated platform based on a "common composition" that can be paired with either a dairy or a fruit base. The magic isn't in a single secret ingredient, but in the precise synergy of a specific stabilizer system and a uniquely controlled manufacturing process.

The foundational "common composition" includes a careful balance of:

• Sugars (5-25% by weight) for sweetness and body.

• Gelling Agents (0.5-2.5% by weight), preferably pectin or gelatin, to form a stable structure.

• Thickeners (0.05-2% by weight), such as guar gum, to provide viscosity.

• Water (20-60% by weight) as the base.

This common base is then blended with either a dairy component (like milk powder or cream) or a high proportion of fruit puree. A key addition is a specific emulsifier that plays a dual role in stabilizing the mixture and facilitating the next critical step: aeration.

The Secret Lies in the Process: Controlled Aeration and Gelification

The patented method is a masterclass in process control. After pasteurization, the mixture is cooled to a specific "sweet spot" temperature—a window where the gelling agents are on the verge of activation but have not yet set.

At this precise moment, a small, controlled amount of air is whipped in, creating a network of microbubbles throughout the mixture. The "overrun" (volume of air added) is kept intentionally low—between 3% and 15%—a stark contrast to the 50-250% overrun of traditional, airy ice cream.

This low level of micro-aeration is a masterstroke. When the product is later frozen, the water in the mixture expands into these tiny, internal air pockets. This prevents the structural damage and cracking that would otherwise occur, and it is this robust, aerated gel structure that remains intact even when the product warms up, giving it its revolutionary non-melting property.

A Product with Transformative Potential

The result is a product envisioned as an elegant bonbon, often enrobed in chocolate and presented on a stick. The implications of this stability are profound:

• Supply Chain & Logistics: It dramatically reduces the risk and cost associated with cold chain breaches, potentially lowering food waste and insurance costs from production to retail.

• New Retail & Foodservice Opportunities: Imagine grab-and-go sections, buffet lines, or catered events where these products can be displayed without the need for freezers or ice packs. This opens up entirely new points of sale and consumption occasions.

• Consumer Experience: It offers a premium, mess-free experience without compromising on the creamy, unctuous mouthfeel consumers expect from a high-quality frozen dessert.

This patent doesn't just present a new product; it offers a platform technology for stability. By solving the core physical challenge of melting, Naturpolo has opened the door to a future where the frozen dessert aisle is no longer defined by its temperature, but by its unparalleled quality and convenience.

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