The ice cream will no longer melt
The ice cream will no longer melt

Ice cream is a scientific miracle of its own. It goes through all the phases of matter: liquid, gaseous and solid. Too bad that once in our cone it melts instantly due to the heat.

Wait a minute: what if a way was found to slow the melting?

Scientists from the University of Edinburgh and Dundee have isolated a protein that allows ice cream to melt slower than usual.

The credit goes to a protein called BSlA (Bacterial Surface Layer A): grows in colonies creating a biofilm which binds to bacteria and protects them.

According to University of Edinburgh researcher Cait McPhee, these characteristics are perfect for ice cream. In fact, the BSlA would be capable of coat proteins and the ice cream fat exactly as it does with bacteria.

The use of protein in the ice cream sector would make it possible to produce products with less saturated fat and fewer calories, as well as significant energy savings for the refrigerated counters.

To eat ice cream without the hassle of passing time, you will have to wait at least 3 years.

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