WHAT can be better than eating an ice cream when it is very hot? But when the temperature is high, ice cream melts quickly. Now there is good news. Scientists in Scotland have discovered a protein that can keep ice cream frozen for much longer.
The protein, called BsIA (which stands for Bacterial Surface Layer A), is a very common and natural molecule. It can be found in friendly bacteria and almost anywhere. That means it is easily available and is perfectly safe to eat. The protein works by combining itself with water, air and fat. That makes the ice cream more difficult to melt.
But you will have to wait for another three to five years before you can enjoy the slower melting ice cream.