Today, there must be millions of ice cream recipes in the world! But this latest discovery will change the way you look at ice cream forever!
Recently, a team of scientists discovered a type of protein that will make ice cream melt slower. Now, ice cream can stay with us longer (unlike the way our exes did, which prompted us to hug a tub of Ben & Jerry's in the first place, right?).
The new protein called "BsIA" is said to bind air, water and fat together, creating a smoother consistency that's more resistant to melting.
It is a hydrophobic raincoat that reportedly keeps the components that make ice cream intact at a longer period of time.
According to a study of the protein, BsIA is found in a bacteria known as Bacillus subtilis, which is a bacteria that's already present in some foods and in soil.
The binding of air, water and fat together also prevents the formation of water crystals when it becomes too frozen, making the texture of the ice cream smoother, just like those expensive gourmet ice cream recipes.
"Bring those three together and you've got ice-cream," lead researcher, Cait MacPhee of the University of Edinburgh told the Washington Post in an e-mail, "an oil + water (or sugar syrup) mixture, plus air bubbles, plus ice crystals (the solid). So if we add the protein it can protect all three, and keep the mixture stable."
MacPhee and her team of researchers believe that BsIA holds a lot of great potential and could change the whole ice cream industry by saving a lot of energy (since it doesn't have to be frozen) and saving time in making the finished product.
On the other hand, MacPhee emphasized that the protein merely delays ice cream from melting, not completely making it untouchable by heat.
"It's not completely non-melting because you do want your ice cream to be cold. It will melt eventually but hopefully by keeping it stable for longer it will stop the drips," she told BBC.
The scientists also said that the protein could be used in other products high in fat like mayonnaise.
On the other hand, there is no mention of how the protein could affect the taste of ice cream.
