Researchers have discovered a naturally-occurring protein that could help stop ice cream from melting, potentially saving money as well as reducing napkin use.
The new ice cream recipe, developed by a team from the Universities of Dundee and Edinburgh, features the protein BsIA, which binds the air, fat and water of the ice cream together. This binding process not only helps slow melting, it could also prevent the formation of ice crystals—offering a smoother texture. Beyond simply extending the enjoyable time of the frozen treat, the protein-based recipe could allow manufacturers to make and store the ice cream at lower temperatures.
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