New ice cream ingredient lowers calories, prevents melting
AUG 31, 2015
DOI: 10.1063/PT.5.029163
Telegraph : Ice cream recipes may soon include a new ingredient—a protein known as BslA—which keeps it from melting so quickly and prevents the formation of ice crystals. Cait MacPhee of the University of Edinburgh and colleagues say the protein binds with the air, fat, and water in the ice cream to create a smooth consistency. An additional benefit is that ice cream made with the protein could have less saturated fat and fewer calories. The researchers say the protein is easily created with bacterial cultures.
© 2015 American Institute of Physics
