- Researchers discover a protein that slows ice cream's melting process
- Ice cream made with the ingredient could be available in three to five years
Now scientists in Scotland say they've licked the problem.
Researchers at the Universities of Edinburgh and Dundee have discovered a naturally occurring protein
that can be used to create ice cream that is more resistant to melting. The protein binds the air, fat and water in ice cream, creating a smooth consistency that stays frozen longer.
And, scientists say, it won't affect the taste.
The protein, known as BslA, occurs naturally in some foods and works by adhering to fat droplets and air bubbles, making them more stable in a mixture. Researchers at the two universities say they've developed a method of producing BsIA in so-called "friendly" bacteria, which have positive health benefits.