Scientists from Scotland have discovered how to make an ice cream that will freeze longer even in tropical weather. Researchers at the universities of Edinburgh and Dundee have added a new protein in the ingredient that will make the melting time of the ice cream slower than the usual.
According to the researchers' discovery, the naturally occurring protein known as BsIA is the one that is responsible for making the dessert long-lasting. The protein was produced by the aid of friendly bacteria which when mixed with the other ingredients, will produce an ice cream that has super-smooth consistency.
BsIA was developed with the aid from the Engineering and Physical Sciences Research Council and the Biotechnology and Biological Sciences Research Council. The new protein works by binding the air, fat and water all together.
The new protein not only slows down the melting time of the dessert but also prevent the production of coarse icy crystals. This will make the food more fine and smooth, just like the expensive ice creams now sold in the market.
Furthermore, the long-lasting dessert can also be produced in a low level of saturated fat and calories. This could be beneficial to those consumers who are considered health conscious. According to the researchers, the developed food can be available three to five years from now.
"We're excited by the potential this new ingredient has for improving ice-cream, for consumers and for manufacturers," says the project leader named Prof Cait MacPhee from the University of Edinburgh's school of physics and astronomy.
The development is also said to contribute to the manufacturers according to the group. The new ingredient is advantageous because it can be produced from sustainable raw materials, and can also be processed without modifying the performance.
The new development is however not considered "first" in the history. In July 2014, an ice cream sandwich which was bought from Walmart in Cincinnati did not melt even after the costumer left it for 12 hours outside.
