This magical new ingredient will make your ice cream melt slower Associated Press
** ARCHIV ** Die Schueler Manuel, Corinna und Anna Lena, von links, schlecken am Dienstag, 27. Juli 1999 bei Temperaturen von ueber 30 Grad Celsius ein Eis in Freiburg. Ein Eis zur Erfrischung wird fuer die Verbraucher in diesem Jahr ein teures Vergnuegen. Neben der Unilever-Tochter Langnese hat auch Konkurrent Nestl steigende Preise angekuendigt, wie die Zeitung "Die Welt" am Dienstag, 29. Januar 2008, berichtet. Grund seien die gestiegenen Kosten fuer Rohstoffe wie Milch und Schokolade, aber auch fuer Energie. "Wir werden die Preise erhoehen muessen", zitiert das Blatt den Lagnese-Deutschlandchef Alexander Kuehnen. (AP Photo/Winfried Rothermel) --- ** FILE ** Children enjoy a cone of ice cream on a hot summer Tuesday in this Jul. 27, 1999 file photo. (AP Photo/Winfried Rothermel)

Good news for those who love to savor their ice cream: scientists have discovered a new way to slow the melting of everyone’s favorite cold treat.

The University of Edinburgh announced the breakthrough, which made mothers squeal with glee at the prospect of less mess.

The new ingredient involves a naturally occurring protein that allows ice cream to keep frozen for longer in hot weather all while keeping a smooth texture that is sure to be extra yummy.

Even better, the protein could allow for lower levels of saturated fat and fewer calories! Yay!

“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” Professor Cait MacPhee of Edinburgh’s School of Physics and Astronomy said in a press release.

The manufacturers would benefit because they wouldn’t have to worry about deep freezing the products while they are on the way to the store, the release said. And it can be produced from sustainable raw materials.

Sitting on the porch or the beach boardwalk and enjoying an ice cream cone is a right of passage every summer. To avoid sticky fingers and a few extra calories makes the treat even sweeter!

Thank you, science!

Author placeholder image About the author:
Lilee Williams is a freelance journalist and scientific study junkie based in Georgia. Email her at
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