We could not imagine the summer season without ice cream and we all know that ice cream melt very quickly. But you think that if your ice cream does not melt within a minutes. Believe it or not, it could become a reality very soon. For this you have to thanks to the great scientists of Edinburgh and Dundee University, Cait MacPhee. The mystery behind this astounding ice cream which could hit among the ice cream lovers within of three years is a normal protein named Bacterial Surface Layer A or BsIA. This vitamin is found in such type of food like Natto, a popular Japanese breakfast which is made with fermented soybeans.

According to the Scientist Cait MacPhee, BsIA or bacterium Bacillus subtilis can slow down the melting capacity of the ice cream. And this ingredient is used in the ice cream as an emulsifier. It can prevent separating of all ingredient and help ice crystal to forming ice cream. But it is also true that anyone has tested this unique ice cream. Cait MacPhee, who is main person behind the unique invention, says the protein works superbly for ice cream. That is as it has some physical properties to “keep” the solidified treat by combining together the air, fat, and water. It can keeps the ice cream more impervious to melting and permits it to stay firm for more timeframes, notwithstanding amid hot summer days.


But it is not perfectly good because it additionally keeps ice crystals from shaping. This will permit makers to deliver ice creams which have lower level of saturated fat and calories without damaging the quality or flavor. Moreover, the protein will likewise decrease their vitality costs in light of the fact that the dessert does not need to be kept as chilled when it is being made or transported. Bacillus or feed subtitles as this is also known as of its presence in the upper layers of the dirt, is an extremely regular microscopic organisms. It can be discovered all around – in water, air, ground and even our gastrointestinal tract. This implies it is a “neighborly” microscopic organisms and, consequently, impeccably safe to devour.