Protein prevents your ice cream from melting quickly

three scoops of ice cream  good ...

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]

Filed under:

Comments

Source:
University of Dundee

Tags: dessert, food, icecream, protein, science, universityofdundee, universityofedinburgh

Source: Engadget - Read the full article here

Author: Daily Tech Whip

This article is part of our 'News Tiles' service. The site is currently in Beta. When it is fully operational you will be able to search through and arrange the 'Tiles' to display a keyword, product or technology over your chosen time period. For example you would be able to display all of the leading tech articles on the new Kindle Fire, in one spot in real time. You will also have access to our own original reporting and analysis as well as a polished place to post your own thoughts & reviews here, amongst the Daily Tech Whip Community. Please let us know if you have any feedback via the contact form or via Twitter. Don't forget to come back next week and see our full site and claim your name and your own free tech blog.

Share This Post On