Reduced-fat ice cream that doesn't melt? That's what U.K. scientists are said to be working on.
A team of scientists from the University of Edinburgh and the University of Dundee said in a written statement that they have discovered a type of protein which could be used to create ice cream that is more resistant to melting.
"The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency," the scientists said in the statement, enabling summer treats to keep frozen for longer in hot weather.
“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," Professor Cait MacPhee, of the University of Edinburgh’s School of Physics and Astronomy, who led the project, said.
Researchers estimate that ice cream made with the naturally occurring protein, known as BslA, could be available within three to five years.
In addition, products manufactured with that protein would contain lower levels of saturated fat and fewer calories than those currently on sale.