HONG KONG: Enjoying an ice cream in the sun is one of summer’s pleasures.
But all too often enjoyment can turn to frustration as the creamy treat melts rapidly in the heat, resulting in sticky hands.
However, slower melting ice cream could be in the pipeline thanks to a new ingredient.
The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency and preventing gritty ice crystals from forming.
The discovery could enable ice cream to stay frozen for longer in hot weather and also allow it to be made with lower levels of saturated fat and fewer calories.
Researchers at the Universities of Edinburgh and Dundee developed the method of producing the new protein, which occurs naturally in some foods.
They estimate that ice cream made with the BslA could be available within three to five years.
The protein works by adhering to fat droplets and air bubbles, making them more stable in a mixture.
Using the ingredient could offer significant advantages for ice cream makers as well as consumers.
This is because it can be produced from sustainable raw materials and processed without loss of performance.
The supply chain could also be eased because the product would not have to be kept so cold throughout delivery and in shops.
‘We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,’ said Professor Cait MacPhee, of the University of Edinburgh’s School of Physics and Astronomy, who led the project.
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