Protein to stabilise ice cream

09 Sep 2015

Scientists from the Universities of Edinburgh and Dundee led by Professor Cait MacPhee have discovered a protein that can help to stabilise ice cream. The protein, known as BslA, occurs naturally is food-safe and is already consumed in a Japanese breakfast food called Natto. When BslA was incorporated into ice cream it was able to stabilise fat droplets, air bubbles and even the ice crystals. Such enhanced stability could help retard melting and thus give the consumer a little more time to polish off their treat. The study also revealed that the protein slows down the process that causes ice cream to become "gritty" during storage at low temperature.

Here is Cait talking about her discovery