Scientists use protein found in Japanese food to keep treats solid
It is one of the inevitable irritations of summer - rushing to finish an ice cream before it melts down your hand.
But there is good news for those who like to linger, as scientists have discovered a way of making it stay solid for longer.
They say that a protein normally found in a Japanese food sticks the main ingredients together, helping them stay intact.
Researchers from the universities of Edinburgh and Dundee say that Biofilm surface level A (BslA) - which behaves like a thin elastic film - helps bind the air, water and fat of ice cream. The protein usually occurs in soya beans, which form a sticky, stringy texture when fermented and prepared for a Japanese dish called 'natto'.
