The BsIA Protein is Proven to Reduces Defrosting Time in Frozen Desserts

By: Misel Saban - Sep 2, 2015
References: bbc & eater
It's really no fun having melting ice cream dribble down your fingers during hot weather before you can enjoy eating your sweet treat. Now thanks to several scientists in Scotland, a protein has been discovered that can be used in ice cream to reduce melting times.

Professor Cait MacPhee was one of the individuals working on the project helping the team to uncover a natural protein, called BsIA, that can slow the speed of melting as well as reduce the amount of calories and saturated fats in sweet frozen treats. The protein also stops ice cream from getting freezer burn and binds the water, fat and air in the ice cream properly bind together.

MacPhee described to BBC the product as, "It's not completely non-melting because you do want your ice cream to be cold. It will melt eventually but hopefully by keeping it stable for longer it will stop the drips."