Joint research discovered a way to make the ice cream more resistant to heat, resulting in a slower melting ice cream. Isn't it great when you can enjoy your favorite ice cream without rushing to finish it before it melts all over your hand?
Researchers at the University of Edinburgh and the University of Dundee discovered a naturally occurring protein, called BslA, that can be used to make the ice cream last longer. This protein binds the air, fat and water in the ice cream, making it smoother and remain frozen despite the warm environment.
"This is a natural protein already in the food chain. It's already used to ferment some foods so it's a natural product rather than being a 'Frankenstein' food," Cait MacPhee, a professor at the School of Physics and Astronomy, University of Edinburgh, told BBC.
"By using this protein we're replacing some of the fat molecules that are currently used to stabilize these oil and water mixtures so it can reduce the fat content, but it shouldn't taste any different."
The discovery can pave the way for the development of cheaper ice cream that has the smoothness of luxury ice creams. The product will also have lower levels of saturated fats and fewer calories, making it healthier than the existing ice creams.
"We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," MacPhee said in a news release.
The researchers estimated that the slower melting ice cream could be available to the public within three to five years.
