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Scientists may have something that could very welcome news for ice cream lovers around the world. Their discovery a new ingredient that could down the rate at which ice cream and the ice cream a smooth texture. It is a naturally occurring protein that ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee : "We're excited by the potential this new ingredient for improving ice cream, both for consumers and for manufacturers."

The protein is a kind of friendly bacteria that could used in other food to levels of saturated fat and calories. The researchers say it could a valuable ingredient in many kinds of food and very beneficial to food companies. It also with green credentials as it can produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as an enjoyable experience. She said: "It has fun working on the applied use of a protein that was initially due to its practical purpose in bacteria." The researchers say that that ice cream with the new ingredient could be in supermarket freezers within three to five years.