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Bacteria will slow down the melting of ice cream

15.10.2015

Scottish scientists from the University of Edinburgh and the University of Dundee have been able to slow down the melting of ice cream using a protein that changes the properties of the product.

The protein, known as BsIA, is commonly found in aggregations of microorganisms called biofilms. It turned out that he is able to change some properties of ice cream, in particular, to make it more resistant to temperature effects.

Most bacteria naturally live inside biofilms, and the external structure of these objects becomes stable due to the many molecules secreted by cells. For example, BsIA is responsible for creating a hydrophobic layer on the outer surface of a biofilm.

However, the specific properties of a protein allow it to also allow free mixing of substances that normally repel each other, such as water and oil. The most important role in ice cream is played by the interaction between fat and water, so the addition of BsIA stabilizes the structure and slows down its melting.

The Scots made a test batch of ice cream with the addition of BsIA protein in the laboratory, but none of them dared to taste it. Scientists only noted that in terms of density and texture, ice cream is absolutely identical to traditional ice cream.

Now the developers intend to bring their product to mass production and hope for an impressive commercial success. However, British chef Heston Blumenthal has already launched his own non-melting ice cream.

Unlike the Scots, its composition is kept in the strictest confidence, but everyone can try it - and make sure that the vanilla cone tastes no different from the usual ice cream.

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