The Courier-Mail

New in­gre­di­ent de­lays melt­ing mo­ment


ED­IN­BURGH: Ice cream fans could soon savour a slow­er­melt­ing treat on a hot day, thanks to a new in­gre­di­ent de­vel­oped by sci­en­tists.

Re­searchers dis­cov­ered a nat­u­rally oc­cur­ring pro­tein that can be used to cre­ate ice cream that is more re­sis­tant to melt­ing than con­ven­tional prod­ucts.

It works by bind­ing air, fat and wa­ter, cre­at­ing a su­per­smooth con­sis­tency.

The de­vel­op­ment could also al­low prod­ucts to be made with lower lev­els of sat­u­rated fat and fewer calo­ries.

Sci­en­tists at the univer­si­ties of Ed­in­burgh and Dundee es­ti­mated that ice cream made with the in­gre­di­ent could be avail­able within three to five years.

As well as keep­ing ice cream frozen for longer in hot weather, it could pre­vent gritty ice crys­tals from form­ing, en­sur- ing a fine, smooth tex­ture sim­i­lar to those of lux­ury brands.

Pro­fes­sor Cait MacPhee, of the Univer­sity of Ed­in­burgh’s School of Physics and As­tron­omy, who led the pro­ject, said they were ex­cited by the po­ten­tial the new in­gre­di­ent had for im­prov­ing ice cream, both for con­sumers and man­u­fac­tur­ers.

They be­lieved us­ing the in­gre­di­ent could ben­e­fit man­u­fac­tur­ers.

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