If You Hate When Your Ice Cream Melts Too Fast, This Scientific Discovery Is Heaven Sent

by N/A, 10 years ago | 2 min read

Enjoying a cold ice cream cone on a summer day is one of the best parts of the season. Once it starts to melt, things can get a little messy and regrettable. Scientists have solved that problem by using proteins to create a type of ice cream that doesn't melt so easily in the heat. You may be able to enjoy your favorite sweet treat for a little longer.

food Science summer dessert ice cream Non-Premium

There are few things more frustrating than fighting against the heat to finish your ice cream before it melts.

Thankfully, scientists have developed a way to make ice cream capable of staying frozen for longer at higher temperatures.

A protein called BsIA binds fat, water and air and exists in certain kinds of "friendly bacteria."

Researchers at the University of Edinburgh and the University of Dundee made this discovery.

The protein wouldn't make it so that ice cream never melted, but it would allow it to stay solid for much longer.

The protein works by binding fat droplets (found in oil) to air bubbles.

This technique would also help manufacturers because they'd be able to add less sugar to their products.

Looks like summer just got a whole lot sweeter.