Scientists in Scotland have discovered a naturally occurring protein that binds air, fat and water together and could transform ice cream.
The substance, known as BsIA, can be used to produce ice cream which is more resistant to melting and has a smoother consistency. The resulting product could also be made with lower levels of saturated fat and fewer calories. The researchers, from Edinburgh and Dundee universities, estimate that ice cream made with the ingredient could be on the shelves in three to five years. Read more: scotsman.com