Ice Cream That Doesn’t Melt

Ice Cream That Doesn’t Melt

A team of scientists from the University of Edinburgh and the University of Dundee said in a written statement that they have discovered a type of protein which could be used to create ice cream that is more resistant to melting, reports ABCnews.
“The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency,” scientists said in the statement, enabling the summer treats to be kept frozen longer in hot weather. “We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and manufacturers,” said Prof. Cait MacPhee of the University of Edinburgh, who led the project.
Researchers estimate that ice cream made with the naturally occurring protein could be available within three to five years. In addition, products manufactured with the protein would contain lower levels of saturated fat and fewer calories.

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