Universities of Edinburgh and Dundee's newly discovered protein BsIA will make the cold treat healthier and longer-lasting

To the delight of all ice cream lovers, a new development in the production of commercial ice cream will make everyone scream for more ice cream. Researchers from the Universities of Edinburgh and Dundee discovered a protein that can make slow-melting ice cream. Finally, ice cream you’ll get to finish before it melts in your hands.

Melted ice cream defeats the whole purpose of indulging in this sweet treat. People like its cold temperature and intact consistency, but when ice cream starts losing form, it just isn’t fun gobbling it anymore. Thankfully, the protein known as BsIA will fight off the quick-melting process and will let everyone enjoy their ice cream for a longer time, even under the summer sun.

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