很久才会融化的冰淇淋

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Scientists may have discovered something that could be very welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture¹. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers."

 

The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated² fat and calories. The researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies. It also comes with green credentials³ as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applied⁴ use of a protein that was initially⁵ identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years.

 

 

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