Melts in the mouth, not in the hands (With)
Bacteria helped create non-melting ice cream
Tape.Roo With the help of a protein that plays an important role in the life of bacteria, Scottish scientists were able to slow down the melting of ice cream.
This is described in an article published in the journal Proceedings of the National Academy of Sciences (Bromley et al., Interfacial self-assembly of a bacterial hydrophobin). This is briefly reported by the publication Live Science (No More Sticky Mess! Scientists Develop Slower-Melting Ice Cream).
Scientists have found out that the BsIA protein, which is usually found among conglomerates of microorganisms called biofilms, changes some properties of ice cream – in particular, it makes it less rough and resistant to melting.
Most bacteria naturally live inside biofilms. The external structure of these objects acquires stability due to the multitude of molecules secreted by cells – this is the so-called extracellular matrix consisting of proteins, polysaccharides and extracellular DNA.
Scientists have discovered that it is BsIA that is responsible for creating a hydrophobic layer on the outer surface of the biofilm (this layer prevents water from penetrating inside). However, the properties of the protein also allow it to provide free mixing of substances that usually repel each other (for example, water and oil). It is these properties that have made BsIA a successful substitute for food emulsifiers – substances that ensure the creation of emulsions from immiscible liquids.
"In ice cream, the interaction between fat and water, air bubbles and water and the surface of ice crystals plays an important role. The addition of the protein described by us stabilizes all these contacts, and as a result, the melting rate slows down," explains co–author of the article biophysicist Kate MacPhee (Cait MacPhee).
The researchers claim that BsIA protein can be used in other dishes: when dressing salads or in order to keep air bubbles in mousses and souffles.
Although the authors of the discovery did not try the ice cream they created, they made quite a lot of dessert in the laboratory. According to scientists, the density and texture of ice cream is completely identical to the usual one. Now they plan to commercialize their development and establish mass production of the product.
(Neither the article nor its retelling on Live Science says whether they tested their "discovery" on cats, so most likely they are still walking to the moon before commercialization and mass production.)
In August 2015 in the UK at the Alton Towers Amusement Park (Staffordshire) they also started selling non-melting ice cream. The recipe for the treat is kept secret. It is only known that it is subjected to temperature treatment, so that the vanilla cone retains its shape for a long time.
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08.10.2015