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Scientists have found something that will please ice cream lovers around the world. It is a new bacteria that slows down the speed ice cream melts at. It also gives the ice cream a smooth texture. The bacteria keeps ice cream frozen for longer in hot weather. Researchers said the protein slows down the melting process by joining together air, water and fat. The project's leader said: "We're excited by the potential this new ingredient has."
The protein is a friendly bacteria that could reduce fat and calories in food. It could be very good for food companies. In addition, it comes from sustainable materials. Another researcher described the research as being very enjoyable. She said: "It has been fun working on the applied use of a protein." The researchers say that that the slower-melting ice cream could be in supermarkets in the next three to five years.
Back to the ice cream lesson.
