Place Title Here

Place Sub Title Here

University of Edinburgh's Cait MacPhee, who is leading this sweet effort, says the protein works perfectly for ice cream. That's because it has the physical properties to "protect" the frozen treat by binding together the air, fat, and water. This makes the ice cream more resistant to melting and allows it to remain firm for longer periods of time, even during hot summer days.

As if that is not good enough, the researchers say it also prevents ice crystals from forming. This they believe will allow manufacturers to produce ice creams that are lower in saturated fat and calories without compromising on the texture or flavor. Additionally, the protein will also help reduce their energy costs because the ice cream does not have to be kept as chilled when it is being made or transported