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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How do you feel about cats? Icee cream? How about them together? This print is one of my original designs, available in my shop as buttons, keyboards, vinyl stickers, and apparel!