Protein prevents your ice cream from melting quickly
In the future, you might not have to rush to eat your ice cream cone on a hot summer’s day. Scottish researchers have discovered a naturally occurring protein that binds the air, fat and water in ice cream, which slows melting. The move would prevent your dessert from becoming a puddle, and spare companies from deep freezing their treats for as long as they do today. You could see higher-quality ice cream, too — the protein promises a smoother texture without as many ice crystals or saturated fats.
The best part? It’s entirely possible that this augmented ice cream will reach store shelves. It doesn’t introduce significant headaches into the manufacturing process, and you can get it from sustainable materials. Scientists are hopeful that protein-packing confections will be available in 3 to 5 years. That’s a long time to wait, but your patience may pay off if it means fewer disappointed kids and stained shirts.
[Image credit: Shutterstock]
University of Dundee
Tags: dessert, food, icecream, protein, science, universityofdundee, universityofedinburgh