The Courier-Mail

New ingredient delays melting moment

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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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