ICE CREAM THAT DOESN’T MELT

A team of scientists from the University of Edinburgh and the University of Dundee say they have discovered a type of protein which could be used to create ice cream that is resistant to melting. The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency, enabling the ice cream to keep frozen for longer in hot weather. Researchers estimate that ice cream made with the naturally occurring protein, known as BslA, could be available within three to five years. In addition, products manufactured with that protein would contain lower levels of saturated fat and fewer calories than those currently on sale.
* Something frozen that doesn’t melt. It all sounds perfectly safe to me.
* Ice cream that doesn’t melt. What’s next, cake that eats itself? No thank you.
* Ice cream that doesn’t melt. Take THAT, global warming.
* What happens when it doesn’t melt in your stomach? Are you going to be like that Chinese guy with the 11-pound stool?
* What if this leads to snowstorms that don’t melt?
* Oh, sure, it always starts in the laboratory but then it gets out.
* Next thing you know we have icicles that last for eternity.
* With all the foods that really do suck, why not leave ice cream alone?