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Slower Melting Ice Cream in Pipeline, Thanks to New Ingredient

posted by cmn32480 on Thursday September 03 2015, @03:36AM   Printer-friendly
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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  • (Score: 1) by Ethanol-fueled on Thursday September 03 2015, @05:11AM

    by Ethanol-fueled (2792) on Thursday September 03 2015, @05:11AM (#231577) Homepage

    Good to see that scientists are working on first-world problems like making slower-melting ice cream rather than solving world hunger or something.

    No, I really mean that -- people who can't be fed shouldn't have been born. Meanwhile, I'll be snackin' on my delicious Rocky Road and Butter Pecan. Ahhhh, my belly is nice and full now. Sucks to be a starvefag right now!