Everyone is in a hurry to eat their ice-cream at it get melt so quickly, but now you don’t have to eat your ice-cream in a hurry because of new research.
Researchers have discovered a protein that can be used to create ice-cream that melts more slowly than conventional products.
It works by binding together air, fat and water, creating a pudding with a super-smooth consistency.
The development could also allow products to be made with lower levels of saturated fat and fewer calories.
Scientists at the universities of Edinburgh and Dundee say that ice-cream made with the protein could be available in three to five years, The Guardian reported.
As well as keeping ice-cream frozen for longer in hot weather, it could prevent gritty ice crystals from forming, ensuring a fine, smooth texture like those of luxury brands.
