It's Tempting: Ice cream That Doesn't Melt Have Been Introduced
Well, it is drooling and tempting at the same time. We all love our favorite Ice cream and it always comes as a savior when you are scorched or drenched in sweat. Whatever may be the occasion, Ice cream is the common dish we crave hard and always want it in our desert. Even if it melts we love to have every bit of it. Researchers at the Universities of Edinburgh and Dundee have discovered a protein that can be used to create an ice cream that is much more resistant to melting.
It holds the air fat and water in the ice cream, which leads to a super- smooth consistency. It contains lower levels of saturated fat and calories as compared to the ice cream which is available in the market. This technique would also keep the product frozen for a longer period of time and also it will be very helpful while shipping at a very cheap and minimal cost. I know you are tempted enough and wanted to have an ice cream right now, but it would be only available within three to five years.
It takes strenuous efforts to build new protein because it involves new method which uses friendly bacteria and sustainable raw materials. The protein, known as BsIA, is created when droplets of the fat and air bubbles are fused together. Professor Cait MacPhee of the University of Edinburgh said. We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers.
Well, it is drooling and tempting at the same time. We all love our favorite Ice cream and it always comes as a savior when you are scorched or drenched in sweat. Whatever may be the occasion, Ice cream is the common dish we crave hard and always want it in our desert. Even if it melts we love to have every bit of it. Researchers at the Universities of Edinburgh and Dundee have discovered a protein that can be used to create an ice cream that is much more resistant to melting.
It holds the air fat and water in the ice cream, which leads to a super- smooth consistency. It contains lower levels of saturated fat and calories as compared to the ice cream which is available in the market. This technique would also keep the product frozen for a longer period of time and also it will be very helpful while shipping at a very cheap and minimal cost. I know you are tempted enough and wanted to have an ice cream right now, but it would be only available within three to five years.
It takes strenuous efforts to build new protein because it involves new method which uses friendly bacteria and sustainable raw materials. The protein, known as BsIA, is created when droplets of the fat and air bubbles are fused together. Professor Cait MacPhee of the University of Edinburgh said. We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers.