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In a study conducted by a joint team from the University of Dundee and
the University of Edinburgh, researchers have discovered a
naturally-occurring protein that will allow it to better withstand warm
temperatures. As such, it can melt at a far slower pace than ice cream
normally does, ensuring you can enjoy every lick, nibble, or spoonful
you plan to partake in. When added to ice cream, BsIA binds together the air, fat, and water
in ice cream (it adheres to the fat droplets and air bubbles), making
them more stable in a mixture. This enables the ice cream’s slow-melting
quality, all while giving it an even smoother consistency. Aside from
the obvious benefits of melt-resistant rocky road (longer eating times,
lower power requirements during storage), the protein can also help
prevent the formation of ice crystals, giving ice cream a smoother,
finer texture.Along with the discovery, the group has also come up with a method
for developing the protein in friendly bacteria, which they’re now
looking to scale up for possible mass-production. According to the team,
they expect ice cream containing the protein to be in the market within
the next three to five years.
So, yay, we can finally enjoy our slow-melting ice cream soon..
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