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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 istartedi on Thursday September 03 2015, @04:26PM

    by istartedi (123) on Thursday September 03 2015, @04:26PM (#231836) Journal

    Thank-you, Marie Antoinette. :)

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  • (Score: 2) by takyon on Thursday September 03 2015, @04:36PM

    by takyon (881) <takyonNO@SPAMsoylentnews.org> on Thursday September 03 2015, @04:36PM (#231842) Journal

    You're always going to have a large amount of milkfat/solids in ice cream. Sherbet has a lot less milkfat and a lot more fruit.

    Sherbet in the United States must include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content of 10% or higher are defined as ice cream, while those between 2% and 10% milkfat are termed "frozen dairy dessert"; products with lower milkfat content and not using any milk or cream ingredients, and no egg ingredients other than the egg white, are defined as water ice.[4] The use of the term sorbet is unregulated and is most commonly used with non-dairy, fruit juice Italian ice products.[5] Although some people may interchange the terms "sorbet" and "sherbet", usual usage by Americans and the manufacturers of these products bears a clear distinction.

    Let you eat sherbet.

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    • (Score: 2) by istartedi on Tuesday September 08 2015, @06:52AM

      by istartedi (123) on Tuesday September 08 2015, @06:52AM (#233657) Journal

      If it were just about maximizing strawberries I could... wait for it... eat strawberries. Strawberry level: 100. Achievements unlocked: health. fruit.

      My original comment isn't about simply maximizing strawberries. It's about having ice cream with more strawberries in it. Not sherbet, which isn't the same taste and texture. Not just eating a strawberry.

      I'm sorry if that wasn't properly implied; but I feel as though there was no way to avoid having us go down this rhetorical path and that this might be an instance of my un-named law of the Internet [slashdot.org]

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