Thursday November 26, 2020
intellect logo

Home IP FLASH Slow-Melting Ice Cream

Slow-Melting Ice Cream

Nahid Hossain
Slow-Melting Ice Cream
Source: Internet

Eating an ice cream is no longer going to be a race against time! Can you believe it? Science is now giving us the opportunity to savor the sweet goodness without being bothered about the sticky mess of melting ice cream on our fingers. With the discovery of a new protein called BsIA by Professor Cait MacPhee, from the University of Edinburgh in Scotland, a joint team from the University of Edinburgh and University of Dundee has discovered a naturally - occurring protein that will allow the ice cream to resist warm temperatures – melting at slower pace than ice cream usually does. 

In addition to the melting resistance benefit, the BsIA protein can also help prevent the formation of ice crystals, giving ice cream a smoother and finer texture.

The research team has also created a process for developing the protein in friendly bacteria, which can be used to scale up the production in a large volume. The team expects the slow-melting ice-cream to be in the market within 2020.

Now, isn’t it something that we shall all look forward to? 

September 14, 2015
About Author

The writer is a legal associate and IP practitioner at Old Bailey Chambers.


Kazifarms Kitchen

Recent Posts MARKS BANGLADESH'S ENTRY INTO THE 'GIG ECONOMY' marks Bangladesh's entry into the 'Gig Economy' - a new milestone that Bangladesh has now achieved during the Digital Bangladesh era. is here to make us count on women and to make women look beautiful...


Samsung files a patent for fetching patterns of password with palm verification.


The world’s favourite beauty queen has been spotted in a hijab for the first time ever in a tribute to the bold Ibtihaj Muhammad, the first American Olympian to compete...