These days most people prefer that scientists stay away from their food, but a team of researchers from the University of Edinburgh, Scotland have discovered something even the most all-natural eaters can appreciate: a way to keep ice cream from melting so quickly. By adding a naturally occurring protein called BsIA, they were able to bind the air, fat and water in ice cream together, giving it an ultra-smooth consistency and keeping it solid for longer. Though it’s still in the research and development phase, ice cream with BsIA could possibly be available within the next three to five years.
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