All lovers of sentimental know what fun it is to eat cold ice cream in hot weather, but nobody does not like when the ice begins to melt quickly and spread on the hands, creating a nuisance, especially often seen in children. And then begins the process of rapid absorption, in order to stop this process, but all efforts are often unsuccessful.
Researchers from Scotland have found a special ingredient that helps to slow down the melting process of the delicious treats in the hot season. Scientists have found that a protein BsIA, which is in certain foods will help to develop a product with a little protein and fat.
In ice cream the protein helps slow the formation of ice crystals, and make it more uniform and soft.
But, unfortunately this ice cream in the world will not earlier than three years. The head of the project said that encouraged by the potential of the ingredient that will improve ice cream for both producers and consumers.
technology that turns this protein is pretty simple, it is obtained from bacteria that are friendly to the human body. The protein attaches itself to fat droplets and air bubbles, which are available in ice cream, thereby enhancing the stability of the mixture.