REAL LIFE NEWS: UNMELTABLE ICE CREAM
by Hazed
Scientists have invented a new ingredient which makes ice cream stay frozen for longer in hot weather.
The naturally occurring protein, called BsIA, works by binding together the air, fat and water in ice cream. It also stops gritty ice crystals from forming, making the texture of the ice cream smoother. It’s the work of teams at the Universities of Edinburgh and Dundee, and it could become available in three to five years.
The project leader, Prof Cait MacPhee, from the University of Edinburgh’s school of physics and astronomy, explained: “It’s not completely non-melting because you do want your ice cream to be cold. It will melt eventually but hopefully by keeping it stable for longer it will stop the drips.”
She also said that the technique could be used to reduce the sugar content in ice cream, reducing calories, and could also be applied to other foods such as chocolate mousse and mayonnaise.
Hooray! No more drippy ice creams making your hands sticky because you can’t eat fast enough!
