Explorer ice cream that no longer melts

Researchers use certain protein to keep ice firm longer
Ice cream is one of the favorite sweets of young and old, especially in summer. But those who do not eat fast enough risk sticky fingers and stains from dripping ice. That could end soon. Because Scottish researchers have apparently developed a method that should prevent rapid melting. Thus, a particular protein in the production can help that the ice not only firmer, but also creamy.

Drip problem could be solved in no more than five years
Whether lemon, pistachio or yoghurt: Almost everyone loves ice, no matter if six or sixty years. But when enjoying the ice cream, it is important to be fast, especially in warm temperatures. Because otherwise the chocolate or strawberry sauce often runs out of the waffle after only a few minutes and ensures sticky fingers and drops on the clothing. But as Scottish scientists at the universities of Edinburgh and Dundee now claim, this well-known scenario could be a thing of the past in three to five years.

Ice cream that should not drip anymore? Image: rh2010 - fotolia

Protein is of natural origin
As the University of Edinburgh reports, the researchers discovered a naturally occurring protein that causes the ice to melt less rapidly than conventional ingredients. The method thus works without any chemistry, because the protein known as "BsIA" is of natural origin. "It was fun to work on the applicability of a protein that was originally identified in bacteria for its practical purpose," Dr. Nicola Stanley-Wall from the University of Dundee.

Fine consistency as with luxury ice creams
It is therefore a natural product which is used, inter alia, in the fermentation of foods and, for. is present in many Asian dishes. In the ice, the "BsIA" would work by binding the containing fat droplets, air bubbles and water more closely together. As a result, the ice cream remains firmer and does not melt as quickly in warm temperatures as before. In addition, the protein compounds could no longer form small ice crystals. Instead, the new method results in a fine, supple texture "similar to that of luxury ice creams," the statement continues.

Great potential for improving quality
To protect their idea, the researchers have already applied for the new process as a patent. In her opinion, the ice cream with the special protein could be available within the next three to five years. "We are excited about the potential that this new ingredient has for improving ice cream, both for consumers and manufacturers," said Professor Cait MacPhee of the University of Edinburgh. (No)