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

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

 
 

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