Could melting ice cream become a thing of the past?Scientists at the Universities of Edinburgh and D

Could melting ice cream become a thing of the past?

Scientists at the Universities of Edinburgh and Dundee have discovered a naturally occurring protein that could enable ice creams to keep frozen for longer in hot weather. 

The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency.

The protein which occurs naturally in some friendly bacteria could also be used to create ice cream with lower levels of saturated fat - and fewer calories - than at present. 

This discovery could be hugely beneficial to manufacturers, who could benefit from a reduced need to deep-freeze their products. 

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Image credits: Top:  William Murphy

Bottom: Tom Rolfe