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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.
(Score: 1) by Ethanol-fueled on Thursday September 03 2015, @05:14AM
Ice cream isn't the best for the lactose-tolerant either. Sure, it tastes good, and we can subsequently shit on screens and hit them, but all the sodium leaves one with hot dehydration and cottonmouth afterward.
(Score: 0) by Anonymous Coward on Thursday September 03 2015, @05:43AM
> all the sodium leaves one with hot dehydration and cottonmouth afterward.
If your ice cream has added sodium it is fucked up.
Ice cream consists of 4 ingredients - milk, cream, sugar, egg yolks.
And then whatever flavoring - like vanilla, chocolate, ginger, mint, pistachios, etc
When you make homemade ice-cream, you add salt to the ice in the bucket in order to keep melt-water temperature below freezing.