Scientists create slower-melting ice cream

The protein binds together the air, fat and water

Resistant to melting
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.

“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” Professor Cait MacPhee, of the University of Edinburgh’s School of Physics and Astronomy, who led the project, said.According to the researchers, their discovery have even further benefits. It allows making ice cream and other frozen products with lower levels of saturated fat, which means less calories. Also, storage freezers and delivery trucks wouldn’t need as much refrigeration, reducing energy costs.

But if the news sound too good to be true, it’s because it is – the scientists estimate that the ice cream made with this protein won’t be commercially available for at least the next three to five years.


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