A protein to invent the frozen dessert melt more slowly has been discovered by physicists at Edinburgh and Dundee universitiesResearchers have discovered a protein that can be used to create ice-cream that melts more slowly than conventional products. It works by binding together air, fleshy and water – creating a pudding with a super-smooth consistency. Related: The future of Cuba’s socialist ice-cream cathedral | Jason Motlagh Continue reading...
Source: theguardian.com