The Science of Ice Cream’s Appeal

Tuesday, 09 November 2010 | by Pat's Picks

Why do we all scream for ice cream? The Wall Street Journal says it has to do with food texture and a person’s ability to break down starch into a liquid. At the heart of the issue is something called amylase, an enzyme that breaks down starch.

Manufacturers add starch to foods like ice cream to make them “more palatable.” Researchers think the amount of amylase a person has affects whether certain foods are appetizing or not.