Researchers from the Universities of Edinburgh and the University of Dundee have developed a type of ice cream that is incapable of melting. While ice cream is an excellent way to cool down on a hot summer day, this frozen treat is not immune to the heat. Researchers have now developed a way to prevent your favorite dish from ending up as a sticky puddle on the sidewalk.
Scientists at the Universities of Edinburgh and the University of Dundee recently discovered that BsIA can be added to ice cream to make it incapable of melting. The natural protein can bind to the air and fat droplets in ice cream in order to create a more stable consistency. This new form of ice cream would not only be heat-proof but can also be made with less saturated fat and fewer calories than current store-bought ice creams.
While the technology is still in the early stages of testing, heat-proof ice cream could make the transportation and storage of ice cream far more cost-efficient.
Heat-Proof Ice Cream
These Researchers Have Produced an Ice Cream That is Incapable of Melting
Trend Themes
1. Heat-proof Ice Cream - The development of heat-proof ice cream presents an opportunity for companies to create innovative and convenient dessert products that can withstand high temperatures and reduce transportation costs.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the trend of heat-proof ice cream by creating heat-resistant dessert options that cater to consumers in hot climates and offer convenience for outdoor events.
2. Packaging - The packaging industry can explore innovative packaging solutions that can maintain the stability and temperature of heat-proof ice cream, allowing for longer shelf life and reducing the need for refrigeration during transportation.
3. Health and Wellness - The health and wellness industry can leverage the development of heat-proof ice cream with reduced saturated fat and fewer calories to create healthier frozen dessert alternatives that appeal to health-conscious consumers.