Slow Melting Ice Cream

We all love ice cream specially during hot summer afternoons. One of the biggest problem with ice creams is when you try to have it slowly, it just melts too quickly during summer. This is going to be changed soon an scientists have discovered a new protein “BsIA” that creates a great resistance in ice creams towards melting.

A team of scientists from the University of Edinburg and University of Dundee done some research on it and found a naturally occurring protein that can greatly enhance the ice cream resistant towards melting. Now by the use of this new protein the ice cream will be able to withstand warm temperature and you will be able to enjoy every lick and piece of it.

How does it work? 

When BsIA is added to ice cream, it binds together the air, water and fat present in the ice cream and making it a more stable mixture. It doesn’t increase the melting time but also increases the overall smoothness of the ice-cream. Another advantage of having this protein in the ice cream is it helps to prevent the formation of ice crystals this giving a ice cream much fine texture and taste.

Scientists have also found a way to produce it with bacterias and now looking for mass production. According to them these ice creams will be available in the market in 3 to 5 years. Let’s expect it to come by 2020.
 

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