No more sticky fingers

Non-melting ice cream is the next thing that could be given to the world by scientists.

A protein has been identified which would bind the ingredients together and inhibit the ice cream from melting quickly.

The naturally occurring protein would make the fat droplets and air bubbles adhere better and create an ice cream which stays firm.

The scientists from the Universities of Dundee and Edinburgh who have been working on the project believe it could also stop ice crystals from forming. This would give the ice cream a smoother texture more akin to luxury brands.

It is possible that the protein would also allow for lower levels of saturated fat to be used which would mean fewer calories.

The protein, the scientists say, occurs in friendly bacteria. They said the protein could be manufactured but still keep its qualities and could be made from sustainable raw materials.

They estimate that protein-enhanced ice cream could be available within three to five years.

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