London - It is one of the inevitable irritations of a hot summer – rushing to finish an ice cream before it melts down your hand.
But there is good news for those who like to linger over their 99, as scientists have discovered a way of making it stay solid for longer.
They say that a protein normally found in a Japanese food sticks the main ingredients together, helping them stay intact.
Researchers from the universities of Edinburgh and Dundee say that Biofilm surface level A (BslA) – which behaves like a thin elastic film – helps bind the air, water and fat of ice cream. The protein usually occurs in soya beans, which form a sticky, stringy texture when fermented and prepared for a Japanese dish called “natto”.
The findings – which were reached with support of the Physical Sciences and Biological Sciences research councils – will also be welcomed by manufacturers, as the protein will mean their products do not have to be kept at such low temperatures.
Researchers believe that ice cream made with the new ingredient could be in supermarkets within three to five years.
Daily Mail