| Title | Slower Melting Ice Cream in Pipeline, Thanks to New Ingredient | |
| Date | Thursday September 03 2015, @03:36AM | |
| Author | cmn32480 | |
| Topic | ||
| 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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printed from SoylentNews, Slower Melting Ice Cream in Pipeline, Thanks to New Ingredient on 2024-04-19 14:48:15