SLOWER MELTING ICE CREAM:
Scottish scientists believe they have found the secret to making an ice cream that does not melt as quickly on hot Summer days. A team of researchers from the universities of Dundee and Edinburgh have found a naturally occurring protein that makes ice cream more stable, causing it to melt slower and be smoother in texture. Scientists estimate that the slow melting ice cream could be available in three to five years.
It’s a naturally occurring protein that can be used to create ice cream which stays frozen for longer in hot weather.
The development could also allow products to be made with lower levels of saturated fat and fewer calories.
Teams at the Universities of Edinburgh and Dundee have discovered that the protein, known as BsIA, works by binding together the air, fat and water in ice cream. It’s a natural protein in our food chain – which occurs in some foods as friendly bacteria.
Prof MacPhee said it works by keeping oil and water mixed together, stops air from escaping and coats the ice crystals in ice cream which stops them from melting so quickly.
“By using this protein we’re replacing some of the fat molecules that are currently used to stabilize these oil and water mixtures so it can reduce the fat content, but it shouldn’t taste any different.
She said it also had the prospect of reducing the sugar content and could be used in other foods such as chocolate mousse and mayonnaise to help reduce the calories.