Ever Imagined An Ice Cream That Never Melts?

Posted: Sep 1 2015, 3:18am CDT | by , Updated: Sep 1 2015, 3:20am CDT, in News | Latest Science News

Ever Imagined an Ice Cream that Never Melts?
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Scottish scientists are developing an ice cream that will remain frozen in warm temperatures. The new ice cream will be made with a protein called BsIA

One of the most difficult things about eating an ice cream is that it quickly melts all over the place. It makes your clothes dirty, makes your finger sticky and forces you to say, Yuck!

But Scottish scientists are now working on a new kind of ice cream which will not melt or at least takes a longer time before it begins to drip.

Researchers from Edinburg and Dundee have discovered a natural ingredient, a protein that will make ice cream more resistant to melting. The protein will bind together the air, fat and water in ice cream and keeps ice cream frozen for a long period of time. The new ingredient will also help create a super smooth and fine texture.

“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers.” Professor Cait MacPee from Edinburgh University, who is leading the project, said in a statement. “We’re predicating that you should be able to eat an ice cream cone without the ice cream dribbling down the side.”

The scientists have also developed a method of creating the protein, known as BsIA. The protein is naturally found in some foods in the form of friendly bacteria and quickly stick fat droplets and air bubbles together to create a firm mixture.

“That combination of the three – having solid surfaces, having air bubbles and having oil and water mixtures – is the definition of ice cream.” MacPee said.

Researchers are indicating that the new ice cream will tastes good. It will also be healthier than conventional ice creams as it will contain lower levels of saturated fat and fewer calories.

“We haven’t actually tasted it yet. But what we’re replacing is a small molecule that is there in a small amount. So, it shouldn’t have an impact on the taste because there is very little of it in there at all. There won’t be any impact on the way it feels in your mouth either because structure is the same.”

Researchers are expecting that the ice cream with new improved recipe will be available in supermarkets in three to five years to come.

Source: Science Daily

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The Author

<a href="/latest_stories/all/all/47" rel="author">Hira Bashir</a>
The latest discoveries in science are the passion of Hira Bashir (). With years of experience, she is able to spot the most interesting new achievements of scientists around the world and cover them in easy to understand reporting.




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