Scientists develops new slow-melting ice cream
Many grown-up folks have fond memories (or not) of hot, sweltering summer days.
Such hot days are usually the best time to grab a cool, soothing and tasty soft-serve ice-cream. But because it was so hot, the ice cream tended to melt too quickly and folks and their little ones had to slurp on the cone quickly to enjoy a few more divine licks before the whole ice-cream melted away to nothing. Perhaps the folks in Great Britain have endured one unusually hot summer too many.
Scientists over there are developing a slow-melting ice cream. Greedy lickers may be asking why not invent an ice cream that does not melt at all. To answer, that would defeat the purpose of enjoying the cone in the first place. After all, it is all part of the fun of having to maneuver the cone to prevent as much of the cream from melting into water.
Most folks may disagree. They will be happy to know that British scientists at Scotland’s University of Edinburgh have discovered a protein-enriched ingredient that can make slow-melting ice cream. In essence, this protein binds together all the air, fat, and water in the ice cream, helping to create a pleasurable soft-serve texture. The protein, known by its scientific symbol of BsIA, is found naturally in some foods. This could mean that the new, slow-melting ice creams will be naturally enhanced after all.
But greedy cone lickers may have to wait at least another three to five years for their long-lasting pleasure to arrive.