Scientists have found a protein that slows down ice cream
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Last Update: 2015-09-06
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Source: Internet
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Author: User
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British scientists have found that adding a naturally occurring protein to ice cream can slow down the melting speed of ice cream and make it no longer sticky, foreign media reported Tuesday Scientists from the University of Edinburgh and the University of dandy in the UK found that a protein bsla, which can be naturally generated from the common Japanese food "natto", if added to ice cream, can make the air, fat and water in ice cream blend with each other, thus maintaining a long time of non melting state The researchers said the new ingredients will make ice cream more solid and melt more slowly, which will last longer in hot weather, and also prevent the formation of gravel like ice crystals, ensuring a smooth taste In addition, the use of bsla can help ice cream to coagulate, and manufacturers can use less saturated fat in production, which will also reduce the need of manufacturers to use low-temperature refrigeration How long the ice cream will melt depends on a number of factors, including the type of ice cream and the weather, the researchers said They predict that this "slow melting" ice cream will be available in three to five years (original title: scientists found that a protein can make ice cream melt slowly)
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