British scientists have created slow-melting ice cream

British researchers announced on Monday that they discovered an ingredient which would make ice cream melt slower.

The protein BslA, which occurs naturally in some food, helps to blend the components of ice cream to make it smoother and more resistant to melting.

“The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency,” the University of Edinburgh announced in a statement.

“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. (MTI)