Ice Cream With Staying Power

Ice Cream With Staying Power

A scientist may have found a way to prevent ice cream from melting so quickly. In an interview with The Salt, physicist Cait MacPhee at the University of Dundee in Scotland says that a protein produced by the bacterium Bacillus subtilis, BsIA, slows the melting of ice cream. MacPhee used BsIA as an emulsifier in ice cream, where it prevents ingredients from separating and ice crystals from forming. However, neither MacPhee nor anyone else has tasted the slow-melting ice cream.

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