NUMEROUS EXAMPLES HAVE RECENTLY SHOWN THAT CERTAIN POLYPHENOLS CAN INHIBIT THE ABILITY OF ICE CREAM OR FROZEN DESSERTS TO COLLAPSE WHEN HELD AT WARM TEMPERATURES. ALTHOUGH THE ICE IN THESE SO-CALLED "NO-MELT" OBVIOUSLY MELTS, THE PRODUCTS DO NOT COLLAPSE, PRIMARILY BECAUSE OF THE MICROSTRUCTURES FORMED THROUGH ADDITION OF POLYPHENOLS. THIS NO-COLLAPSE BEHAVIOR IS ALREADY SEEN IN ICE CREAMS WITH HIGH LEVELS OF FAT CLUSTERING (EXTENSIVE PARTIAL COALESCENCE) OR ELEVATED LEVELS OF STABILIZERS THAT INCREASE SERUM PHASE VISCOSITY. EXACTLY HOW THE POLYPHENOLS IN VARIOUS EXTRACTS CAUSE THE SAME NO-COLLAPSE PHENOMENON IS THE TOPIC OF THIS PROPOSAL. WE HYPOTHESIZE THAT SIMILAR MICROSTRUCTURES, PARTIALLY COALESCED FAT CLUSTERS AND VISCOSITY-BUILDING AGGREGATES, ARE ALSO GENERATED BY POLYPHENOLS WHEN MIXED WITH CREAMS. IN THIS WORK, WE INVESTIGATE THE EFFECTS OF POLYPHENOLS (PP) ON PROTEIN AND FAT STRUCTURING IN A FROZEN DESSERT MODEL SYSTEM, WITH AN AIM TOWARD DEVELOPING NOVEL CLEAN-LABEL PRODUCTS USING POLYPHENOLS, WHICH ARE KNOWN FOR THEIR HEALTH AND NUTRITION VALUE. WE WILL FIRST DEFINE THE CHARACTERISTICS OF PURIFIED PP THAT IMPART THIS EFFECT AND DETERMINE THE SPECIFIC MECHANISMS BY WHICH THEY ACT. SELECT EXTRACTS WILL THEN BE EVALUATED, INCLUDING THOSE FROM PULSES AND NUTS, FOR POTENTIAL APPLICATION. THE EFFECTS OF THE COMPLEX COMPOSITION OF THESE EXTRACTS ON STRUCTURE FORMATION WILL BE STUDIED. FINALLY, SELECT EXTRACTS WILL BE EVALUATED IN A FROZEN DESSERT MODEL WHERE PPS REPLACE BOTH HYDROCOLLOIDS AND EMULSIFIERS IN A CLEAN LABEL APPLICATION. SUCCESSFUL COMPLETION OF THIS WORK WILL PROVIDE A SCIENTIFIC UNDERPINNING FOR DEVELOPMENT OF CLEAN-LABEL AND HEALTHY FROZEN DESSERTS THROUGH ADDITION OF PP. FURTHER, THE RESULTS WILL ALSO PROVIDE POTENTIAL APPLICATION TO OTHER FOODS WHERE SIMILAR STRUCTURES ARE DESIRED.