Stories
Slash Boxes
Comments

SoylentNews is people

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.


Original Submission

 
This discussion has been archived. No new comments can be posted.
Display Options Threshold/Breakthrough Mark All as Read Mark All as Unread
The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
  • (Score: 3, Funny) by DeathMonkey on Thursday September 03 2015, @06:26PM

    by DeathMonkey (1380) on Thursday September 03 2015, @06:26PM (#231886) Journal

    Damn, The Buzzard is so far off the right he's even intolerant to lactose!
     
    (Joke blatantly stolen from Clone High)

    Starting Score:    1  point
    Moderation   +1  
       Funny=1, Total=1
    Extra 'Funny' Modifier   0  
    Karma-Bonus Modifier   +1  

    Total Score:   3  
  • (Score: 2) by The Mighty Buzzard on Thursday September 03 2015, @08:37PM

    by The Mighty Buzzard (18) Subscriber Badge <themightybuzzard@soylentnews.org> on Thursday September 03 2015, @08:37PM (#231951) Homepage Journal

    That's funny, that is. Modded so.

    --
    My rights don't end where your fear begins.