Science is a wonderful thing: Researchers in Scotland have discovered that a naturally occurring protein called Bs1A can be used to create melt-resistant ice cream! It’s true–The Guardian reports that Bs1A, which is already used in some Southeast Asian foods, works by binding together air, fat and water to create a more stable consistency and hence, foods don’t melt as easily. The protein also reduces ice crystals that form when ice cream sits in the freezer for too long. According to the team working on this all-important task, melt-resistant ice cream should become available in the next three to five years. And the countdown is on…
Scientists developing melt-resistant ice cream – CBS News: http://www.cbsnews.com/news/scientists-developing-melt-resistant-ice-cream/
Longer lasting ice-cream developed by scientists | Life and style | The Guardian: http://www.theguardian.com/lifeandstyle/2015/aug/31/longer-lasting-ice-cream-developed-scientists