Now that summer is theoretically over, in the Northern Hemisphere at least, scientists have declared that they’ve found a way to stop ice cream from melting. We guess that the ever increasing temperatures due to global warming has to do a lot with it, and these scientists got fed up with ice cream flowing down their hands when they were thinking about how to reverse the effects of greenhouse gases.
The scientists from the University of Edinburgh and the University of Dundas, have discovered a type of protein that, when added to frozen treats, could make them more resistant to melting. “The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency”. They also say that in 3 to 5 years people will be able to enjoy their Popsicles at a much leisurely pace and in much hotter temperatures.
Ice cream is one of the most beloved dessert across the globe, it was believed to have originated in Ancient China some 5000 years ago. But since then it has become a famed tradition in Europe as well, especially in Italy and France. Millions pieces of ice cream are eaten around the globe each day -given the fact that there’s always summer somewhere– and this invention can really save on us wasting so much heavenly sweetness, and jsut because it’s hot outside.