After the glowing jelly fish ice cream and the in vitro ice cream, we now have the ice cream that doesn't drip. Researchers at the University of Dundee and Edinburgh discovered a protein that can be used to produce the first ice cream that melts more slowly that the normal products on the market today.
This protein is known as BslA and it works by binding air, fat and water. This gives the ice cream a very smooth texture that is usually found in high quality ice cream brands. Since it is naturally occurring in some foods, this product won't damage the components of the ice cream and can be produced from raw materials.
Additionally it replaces some of the fat molecules that are usually used to stabilize oil and water mixtures, therefore it can replace the fats without altering its original taste.
Dr Nicola Stanley-Wall, researcher at the University of Dundee, says: “It has been fun working on the applied use of a protein that was initially identified due to its practical purpose in bacteria”.