Ice Cream That Does Not Melt (Immediately)? Sweet!

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Melting ice cream on a bridge (Photo Credit: By HTO (Own Work) via Wikimedia Commons

What's better than a scoop of ice cream on a hot summer day? How about one that doesn't melt into a sticky puddle within minutes? That, believe it or not, could soon become a reality thanks to the ingenious scientists at the Universities of Edinburgh and Dundee.

The secret behind this amazing ice cream that could hit grocery shelves within three years, is a naturally occurring protein called BsIA (Bacterial Surface Layer A). Present in foods like Natto, a Japanese breakfast made from fermented soybeans, it is extracted from the Bacillus subtilis bacteria. The scientists who revealed the exciting news on August 31, say that the microorganisms use the BsIA protein to encase and protect their colonies.

Bacillus subtilis via Wikipedia commons

University of Edinburgh's Cait MacPhee, who is leading this sweet effort, says the protein works perfectly for ice cream. That's because it has the physical properties to "protect" the frozen treat by binding together the air, fat, and water. This makes the ice cream more resistant to melting and allows it to remain firm for longer periods of time, even during hot summer days.

As if that is not good enough, the researchers say it also prevents ice crystals from forming. This they believe will allow manufacturers to produce ice creams that are lower in saturated fat and calories without compromising on the texture or flavor. Additionally, the protein will also help reduce their energy costs because the ice cream does not have to be kept as chilled when it is being made or transported.

Photo Credit: Kwekwe CC-BY-SA-3.0 via Wikimedia Commons

The icing on the cake or should we say ice cream ? Bacillus or hay subtilis as it is also called because of its presence in the upper layers of the soil, is a very common bacteria. It can be found everywhere - in water, air, ground and even our gastrointestinal tract. This means that it is a "friendly" bacteria and, therefore, perfectly safe to consume.

The researchers have published two papers on how the protein works. One outlines the biological process while the other talks about the physics. More importantly, they have extensively tested (and tasted) the ice creams incorporating the protein and even filed a patent for their process.

As to how long the ice cream will stay frozen? The scientists say that depends on the weather and the flavor. Though some may melt faster than others, they will still last a lot longer than current ice creams. This means we will finally be able to relax and savor the treat, one lick at a time - YUM!

Resources: telegraph.co.uk, zmescience.com, cnn.com

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1188 Comments
  • mepFriday, August 23, 2019 at 9:59 am
    wow
    • hiTuesday, May 28, 2019 at 9:45 pm
      I love ice cream
      • meeWednesday, May 22, 2019 at 1:58 pm
        this so cool
        • zzayumi
          zzayumiMonday, May 20, 2019 at 1:26 pm
          yummy yum
          • maireSaturday, May 4, 2019 at 5:31 pm
            Yum. What a treat.
            • Justin Bieber Monday, April 1, 2019 at 7:56 am
              I think that it was a very interesting article
              • lcanderMonday, April 1, 2019 at 7:06 am
                wow so cool ME WANT SOME GIVE ME SOME NOW
                • maddisonMonday, April 1, 2019 at 7:05 am
                  this makes me hungry.
                  • livchad60
                    livchad60Thursday, March 28, 2019 at 6:56 am
                    i like ice cream
                    • ravenclawgirl
                      ravenclawgirlWednesday, March 13, 2019 at 11:35 pm
                      That’s cool. But I’m not sure if I want bacteria on my ice cream, even though it’s harmless. Maybe I’ll stay with the original ice cream 😂