No more sticky-hands: British scientists develop slow-melting ice cream
The ingredient, which could be available within three to five years, will also make ice cream smoother and tastier
The BSlA protein binds together the air, fat and water in ice cream, creating a super-smooth consistency that should keep it from melting as quickly. PHOTO: AFP
LONDON:
The summer scourge of sticky hands could become a thing of the past after British researchers announced on Monday the discovery of an ingredient which would make ice cream melt slower.
The protein BslA, which occurs naturally in some food, helps to blend the components of ice cream to make it smoother and more resistant to melting.
"The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency," the University of Edinburgh announced in a statement.
Developed by researchers at the Scottish universities of Edinburgh and Dundee, the ingredient could be available within three to five years.
"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.
It can also help to keep ice cream frozen, so it remains creamy and smooth without gritty ice crystals forming.
Manufacturers could also be enabled to make ice cream with fewer calories and saturated fat, according to the research.
The scientists have also developed a way to produce the protein using friendly bacteria.
"Childhood memories of sticky hands from melting ice cream cones could soon become obsolete," the university statement read.
The summer scourge of sticky hands could become a thing of the past after British researchers announced on Monday the discovery of an ingredient which would make ice cream melt slower.
The protein BslA, which occurs naturally in some food, helps to blend the components of ice cream to make it smoother and more resistant to melting.
"The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency," the University of Edinburgh announced in a statement.
Developed by researchers at the Scottish universities of Edinburgh and Dundee, the ingredient could be available within three to five years.
"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.
It can also help to keep ice cream frozen, so it remains creamy and smooth without gritty ice crystals forming.
Manufacturers could also be enabled to make ice cream with fewer calories and saturated fat, according to the research.
The scientists have also developed a way to produce the protein using friendly bacteria.
"Childhood memories of sticky hands from melting ice cream cones could soon become obsolete," the university statement read.