LONDON: Remember when a mother made the news last year because her son’s Wal-mart ice cream sandwich just wouldn’t melt? Well now scientists in Britain are attempting to make an ice cream that doesn’t melt.
The key to the ice cream not melting is a naturally occurring protein, called BslA, recently discovered by scientists at the University of Edinburgh and the University of Dundee.
The protein also could lead to fewer calories and levels of saturated fat.
According to a statement written by the scientists, the protein binds to air, fat and water in the ice cream and creates a smooth consistency.
If the ice cream really doesn’t melt, it deserves a name worthy of its super powers. Perhaps super ice cream or unbreakable ice cream. Wonder ice cream?
The new melt-resistant ice cream won’t be available for three to five more years. Until then, you’ll just have to eat ice cream that melts.
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