Picture yourself eating a cone of soft-serve at the beach when suddenly it starts melting all over your hands. You're forced to eat it fast and that makes you not enjoy it as much. What a drip, right?
Science in the UK have discovered a protein called BsIA that makes the ice cream smoother and more resistant to melting.
The scientists are now trying to find new ways to use the protein as well but they are also pursuing making their slow-melting ice cream a commercial venture as well.
What do you think? Would you buy the slow-melting ice cream at grocery stores? Comment in the comment section below!
