British researchers have discovered an ingredient to create slow-melting ice cream.
They found a protein ‘BslA’ which helps to blend the components of ice cream to make it smoother and more resistant to melting, News24 reported.
Researchers at the University of Edinburgh said that the protein binds together the air, fat and water in ice cream together and creates a super-smooth consistency.
Cait MacPhee of the University of Edinburgh said that they were excited by the potential this new ingredient had for improving ice cream, both for consumers and for manufacturers.
This ingredient can also to keep ice cream frozen without forming gritty ice crystals.