By Terri Lynn, SouthFloridaReporter.com, Managing Editor, Sept 1, 2015 – Who doesn’t love ice cream? We all have our favorite flavors and unique styles for consuming this beloved frozen treat.
According to the International Dairy Foods Association, about 1.53 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2013. Also, most fans of chocolate ice cream, prefer to eat this flavor on an ice cream come.
One universal side effect of ice cream is its tendency to melt and drip within moments.
Now, thanks to breakthrough research, sticky, dripping, running ice cream may become a thing of the past.
BY RENEE MORAD, Discovery News, Sep 1, 2015 – Scientists from the Universities of Dundee and Edinburgh say they’ve formulated a new recipe for ice cream that doesn’t melt in warm temperatures — or at least, lasts a lot longer before it begins to drip.
The key is a new ingredient: a naturally occurring protein, known as BsIA, that binds together the air, fat and water in ice cream to make it melt-resistant. The researchers discovered a way to produce this protein, which already occurs naturally in some foods, in friendly bacteria. The protein sticks to fat droplets and air bubbles to make them more stable in a recipe.
“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” Professor Cait MacPhee, an experimental biomolecular physicist at the University of Edinburgh, told The Telegraph.