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Slower Melting Ice Cream in Pipeline, Thanks to New Ingredient

posted by cmn32480 on Thursday September 03 2015, @03:36AM   
from the will-it-give-us-the-poops dept.

Phoenix666 writes:

Childhood memories of sticky hands from melting ice cream cones could soon become obsolete, thanks to a new food ingredient.

Scientists have discovered a naturally occurring protein that can be used to create ice cream that is more resistant to melting than conventional products. The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency.

The new ingredient could enable ice creams to keep frozen for longer in hot weather. It could also prevent gritty ice crystals from forming, ensuring a fine, smooth texture like those of luxury ice creams. The development could allow products to be manufactured with lower levels of saturated fat -- and fewer calories -- than at present.

With luck this additive won't cause the same issues past additives have.

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Original Submission

• Re:Dunno about you... (Score: 3, Interesting) by q.kontinuum on Thursday September 03 2015, @04:17AM

  by q.kontinuum (532) on Thursday September 03 2015, @04:17AM (#231562) Journal

  Aaargh! Surgery! Take the pictures out of my head!

  On another note: There is something like lactose free milk and cream (thus: lactose free, milk/cream bases ice cream), and also lactose intolerance is caused by lack of the enzyme "lactase", which can be consumed together with lactose to avert the negative non-impact on wires.
   

  --
  Registered IRC nick on chat.soylentnews.org: qkontinuum

  Parent

  Starting Score:	1		point
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