Surely you are annoyed when you enjoy an ice cream and it melts much faster than you can eat it and maybe it is even more annoying when it starts dripping on your favorite t-shirt. Imagine it being hot…
The solution comes from them researchers of Universityof Edinburgh and their colleagues at the University of Dundee who believe they have found a solution to this problem: the scientific-ice cream that will last much longer in time to melt, even in extremes warm environment.
To create ice cream that does not melt immediately scientists at the Universities of Edinburgh and Dundee propose to add a single very special protein to the usual list of ingredients.
This magical protein is known as BslA (Biofilm surface level A) and is present in soybeans. Researchers say that if added to an ice cream, it will help bind air, fat and water.
In turn, this commitment will make ice cream have something like insulation from the warm outside environment, experts say. In other words, BslA protein-enriched ice cream will take longer to melt, so it will give us more time to eat before it starts to drip into our blouse.
As noted, BslA is naturally present in some τρόφιμα. Knowing now how to manufacture it in the laboratory with the help of bacteria, the researchers believe that they will be able to produce such ice creams in 3-5 years.
In addition to the fact that the ice cream will be more resistant to heat, the procase of BslA will also make it very creamy, again through the binding of air, fat and water and consequently the formation of ice crystals.
This means that the ice cream of the future could have a perfectly satisfactory stability regardless externalς temperaturewhile at the same time it will contain lower levels of fat and, consequently, fewer calories.
