Ice melt is no longer in the hands of

Scientists from the University of Dundee and Edinburgh (Scotland) открыли a new food additive , which will delight young children and anyone else who likes to eat ice cream in the heat. It turns out that the addition of a natural protein BsIA significantly strengthens the structure of the sweet mass, stronger binding molecules of fat, water and air. As a result, ice cream longer retains the structure and slowly melts.

Besides slowing melting additive improves the texture of the ice cream: it becomes less than the individual ice crystals.

Strengthening the structure and brings with it an added bonus: change in the composition of ice cream without losing its integrity. For example, there will be "diet" varieties with less saturated fat and less calories. Saturated fats are added to stabilize the mixture, they are now the number can be reduced.

All of the above was made possible by a protein called BsIA. This natural protein that is already used in the food industry, including for certain fermentation products. So this is not some terrible GMO, and completely harmless substance. The nature of the protein contained in a species of friendly bacteria that is the most that neither is a natural product.

According to the inventors, the nutritional supplement to hit the market in three to five years. For manufacturers is currently present: reduced fat and reduced cost of ice cream and the product is stored in a refrigerator at a higher temperature, which provides savings on electricity. If the taste does not get worse by reducing the amount of fat, then the consumers will be satisfied.

The Earth's atmosphere every year heats everything more , so the ice cream will have a very hot way in the summer 2020. Do you like ice cream?

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