Tuesday, September 1, 2015

This Is Cool...

Scientists have discovered that if you add a certain perfectly natural protein to our favorite summer delicacy - ice cream - it will take much longer to melt.

Supposedly, it also stops crystals forming. However, it also changes the texture of ice cream...which may or may not be a good thing.

Personally, I think we'll see this in cheap supermarket ice cream but probably not at a good gelateria or Jeni's.

http://www.business-standard.com/article/news-ani/slow-melting-ice-cream-comes-closer-to-reality-115090101030_1.html