Eating an ice cream for hours while you sit under an unforgiving sun is what fantasies are made of. Keeping an ice cream under the sun is impossible for it will melt to death. But a team of scientists is working on a new ice cream formula that won’t let it melt, even in the hot sun.
A team of molecular scientists from the Universities of Dundee and Edinburgh in the UK have created an ice cream recipe with a special new ingredient—a naturally occurring protein that binds water, fat and air in the ice cream—allowing for a firmer, longer lasting scoop, reports an international broadcaster. The protein, known as BslA, may also prevent ice crystals from forming, ensuring a smoother texture that’s resistant to freezer burn. Since fat helps promote creaminess, the binding agent could also be used to created lower-calorie, lower-fat frozen desserts without sacrificing texture. In addition to ice cream, the researchers believe BsIA could also be used to stabilize foods such as chocolate mouse and mayonnaise. It could also lessen the need for deep freezing certain manufactured foods.