Scientists 'create' an ice cream that melts not so fast.
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| Science and technology has changed the definition of Ice Cream. |
An ice cream cone is the perfect dessert on a hot day ... until it begins to melt in the whole hand. That ended as a group of scientists in Scotland claims to have done with the problem.
Researchers from the Universities of Edinburgh and Dundee have discovered a natural protein that can be used to create a heat resistant cream. The protein binds to air, fat and water in ice cream, creating a smooth consistency which remains frozen longer.
And best, scientists say it will not affect the taste.
The protein, known as BSLA, occurs naturally in some foods and works by adhering to fat droplets and air bubbles, making them more stable in a mixture. Researchers from two universities say they have developed a method for producing the BSLA and that have health benefits.
"We are excited about the potential that this new ingredient has to improve ice cream, both for consumers and manufacturers," Cait MacPhee professor at the University of Edinburgh, who led the project said.
The discovery has other benefits, such as helping ice cream and other frozen products are manufactured with lower levels of saturated fat, which means fewer calories.
"By using this protein are replacing some of the fat molecules currently used to stabilize these mixtures of oil and water," MacPhee said to the BBC.
With this discovery, delivery trucks and freezing stores not need to spend large amounts of energy to keep the ice cream, which reduces costs.
Besides scientists say that the new ingredient can help prevent ice crystals from forming in the freezer.
Only one problem. Researchers estimate that the ice with this protein is not available until within three to five years.
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