2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you are one of those people who like to eat ice cream in a waffle cone, but avoid doing it because it often drips and ruins clothes, you can relax.
British scientists have announced that they have found a way to stop the melting of ice cream and t-shirts with stains.
The secret is in adding protein to keep the icy temptation tight for longer.
This protein has long been known in Japanese cuisine as natto. It has the ability to hold air, water and fat in one.
Fermented boiled soybeans are usually used for its preparation.
To the surprise of Europeans, when this protein is added to ice cream, it stops the melting process.
After many experiments, scientists from the University of Edinburgh and the University of Dundee have found that the protein has another property - it protects ice cream from crystallization, which is a side effect of freezing.
The discovery of the scientists on the Island will be highly appreciated by the ladies who stick to their line and often give up the ice delicacy in order to keep their shape.
During the experiments, scientists found that thanks to this protein, producers will be able to create ice cream with much less saturated fat, which means fewer calories.
The authors of the discovery and ice cream makers are optimistic that ice cream that does not melt will be able to hit the market in the next three to five years.
Natto or fermented cooked soybeans are considered a culinary delicacy in Japan.
They are usually served with rice, have a sticky and tough texture, as well as a sharp aroma similar to the aroma of cheese.
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