Eating ice cream is a fun and surefire way to cool down; however, it tends to be messy and thus frustrates individuals who just want their fill of cold, sweet treats.Fortunately, a team of scientists from the University of Edinburgh and University of Dundee may have finally discovered a way to create slow-melting ice cream through the help of bacteria.

The researchers developed a new protein called BsIA, which naturally occurs in existing food. The said protein was created by the scientists in a friendly bacteria and works by attaching to the air bubbles and fat droplets so that the concoction possesses more solidity thus prolonging its melting time more than the conventional period.

Aside from delaying the ice cream from melting, the invention may also enable the development of a food product that is low in saturated fat and calories. Another benefit is that the mixture may also exhibit an extremely smooth texture through the conglomeration of the air, water and fat, as well as its ability to prevent granular ice particles from forming.

"We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," says Cait MacPhee study author from the University of Edinburgh School of Physics and Astronomy. According to Dr Nicola Stanley-Wall, study author from the University of Dundee, applying the use of protein that was originally determined because of its pragmatic function in bacteria had been a fun work.

More than giving benefits to consumers, the invention also boasts its helpful features for ice cream manufacturers and business owners. The absence of performance in the processing, as well as the possibility of using sustainable raw ingredients in the production are just some of the development's benefits to the ice cream makers. Energy may also be conserved as the products would require less deep freezing time because its raw material may enable it to stay frozen for prolonged periods. Quality product delivery and distribution may also be attained even with less energy consumption needed to keep the products in a very cold state.

The researchers are looking at making their invention available for public consumption in the next three to five years. Until then, let adults relive the good old days of sticky hands and faces, and let today's children savor what might be an obsolete childhood memory.

Photo: Ruth Harnup | Flickr