Scientists Add Ingredient To Make Ice Cream Melt Slower
Mellltttttinnnnggggggg Cherry Darlin' via Flickr, CC by SA 2.0 Those days of slurping up the sides of your rapidly melting ice cream cone may soon be over; researchers have discovered a naturally occurring protein that could be added to everyone’s favorite summertime snack to keep it solid for longer, according to a press release from the University of Edinburg in Scotland. Most people know that, at its most basic, ice cream is made of milk and sugar. But it has other components that give it a solid consistency—a fat (often oil), air bubbles, and ice crystals. The protein that the researchers discovered, called BslA, coats all three of them to slow down the rate at which the ice melts and the air escapes. In one study of the protein, published earlier this year,...