Every
body loves ice cream but there is a problem ,it melts so
fastly that some times it drips off the hands .Now a new
ingredient developed by scientist in Scotland could mean
that ice cream lovers can enjoy their teats longer before
they melt. A naturally occurring protein can be used to create ice cream which stays frozen for longer in hot weather. The scientists estimate that the slow-melting product could become available in three to five years. The development could also allow products to be made with lower levels of saturated fat and fewer calories. 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 is also said to prevent gritty ice crystals from forming - ensuring a fine, smooth texture. Prof Cait Mac Phee,
of the University of Edinburgh's school of physics and astronomy, who
led the project, said: "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." The team developed a method of producing the protein - which occurs naturally 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. According to Prof MacPhee , it is a natural protein already in the
food chain. It's already used to ferment some foods so its a natural
product rather than being a 'Frankenstein' food. "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. The researchers believe using the
ingredient could benefit manufacturers too as it can be processed
without impacting on performance and can be produced from sustainable
raw materials. ICE CREAM-
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