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

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: 4, Funny) by frojack on Thursday September 03 2015, @03:58AM

    by frojack (1554) Subscriber Badge on Thursday September 03 2015, @03:58AM (#231552) Journal

    Thanks for that imagery, I think.

    How do I Un-Read that?

    No, you are mistaken. I've always had this sig.
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  • (Score: 0) by Anonymous Coward on Thursday September 03 2015, @07:20PM

    by Anonymous Coward on Thursday September 03 2015, @07:20PM (#231908)

    You think that's bad? Try eating a few dozen black licorice vines and wait a few hours... Liquid tar!