Slow-Melting Ice Cream Created By Scientists

Research shows that you can make ice-cream that melts so slowly that you can hold it in your hand.

Hence, experts at the University of Edinburgh and the University of Dundee found a natural protein, called BslA that makes ice cream long-lasting. It can bind the ice-cream's air, fat and water in order to keep it smoother and fatter even after it is taken out into a warm place.

"This is a natural protein already in the food chain. It's already used to ferment some foods so it's a natural product rather than being a 'Frankenstein' food," Cait MacPhee, a professor at the School of Physics and Astronomy, University of Edinburgh, told BBC.

"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."

The ice-cream is pretty exciting, as it becomes cheaper, with the smooth texture of luxury ice creams, but with lower levels of saturated fats and calories, that makes it healthier.

"We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," MacPhee said in a news release.

The interesting product is expected to be available to people within three to five years, according to hngn. Without affecting the quality of the ice-cream, it could become healthier with reduced calories.