Scientists have figured out how to slow down the melting of the ice cream – BBC Russian

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Scientists in Scotland have identified components of ice cream that slows down the process of melting in hot weather.

Protein BsIA found naturally in some foods.

Research teams at the universities of Edinburgh and Dundee also found that the use of this protein allows to develop products with less saturated fat and calories.

The frozen protein prevents the formation of hard ice crystals, making tactile sensations on the product will become softer and more uniform.

According to the scientists, the ice cream increased heat resistance can appear within three to five years.

“We are encouraged by the potential of this new ingredient to improve the ice cream for consumers and producers, “- said the head of the research project, Professor Kate McPhee from the Faculty of Physics and Astronomy, University of Edinburgh.

The new technology is easy to get the protein from the human body-friendly bacteria. He clings to fat droplets and air bubbles and thereby enhances the stability of the mixture.