Fri, Sep 04, 2015, 07:03 AM
Scientists from the University of Edinburgh in Scotland discovered the concept of slowing down the process of melting ice cream by using BsIA protein. It makes ice cream more resistant to melting. Researchers estimate the new ice cream could be on the market within three to five years. There would be no rush to prevent melted ice cream puddles from invading your cake. Kids' hands will stay cleaner. Manufacturers and retailers wouldn't have to fret so much about deep-freezing the product during transportation and storage.