Scientists create slower-melting ice cream
Scientists from the University of Edinburgh and the University of Dundas have discovered a protein that makes ice cream resistant to melting, making it stay consistent longer.
“The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency,” the scientists said in the statement.
Known as BslA, the protein is naturally present in some foods and the researchers said they had developed a method of recreating this protein by using ‘friendly’ bacteria, which have positive impacts on people’s health. And if you’re a fan of this tasty treat, fear not – the scientists have also stated that the inclusion of the substance does not affect the taste of ice cream.