Scientists develop slow-melting ice cream

Scientists develop slow-melting ice cream

Sticky hands and stained t-shirts from molten ice cream cones could now become a thing of the past after scientists in Britain discovered an ingredient that keeps ice cream frozen for longer.

The ingredient, a naturally occurring protein known as BslA, works by binding together the air, fat and water in ice cream to create a smooth consistency.

“Researchers at the Universities of Edinburgh and Dundee developed a method of producing the new protein – which occurs naturally in some foods – in friendly bacteria,” read a statement from the university.

The new development is not only useful in the manufacture of ice cream in hotter condition, but also reduces the amount of saturated fat used in making ice cream thus resulting in less calories in the ice cream.

“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” said University of Edinburgh’s Prof Cait MacPhee.

Ice cream produced using the revolutionary new ingredient could become available in the market within three to five years, the university said in a statement on their website.

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kenya africa Britain ice cream Research science university of edinburgh

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