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A new ingredient developed by scientist in Scotland could mean that ice cream lovers can enjoy their treats longer before they melt. The scientists predict that the slow-melting product could become available in three to five years. The development could also allow products to be made with less saturated fat (饱和脂肪)and fewer calories．

Research teams at the Universities of Edinburgh and Dundee have discovered that the protein, known as BsIA, works by sticking together the air, fat and water in ice cream. It is also said to prevent ice crystals from forming.

Professor Cait MacPhee, of the University of Edinburgh's school of physics and astronomy, who led the project, said：“It’s not completely non-melting because you do want your ice cream to be cold. It will melt eventually but hopefully by keeping it stable for longer it will stop it from falling in big drops.”

The team developed a method of producing the protein, which occurs naturally in some foods as friendly bacteria. According to Professor MacPhee, it works by keeping oil and water mixed together, stops air from escaping and coats the ice crystals in ice cream which stops them from melting so quickly. She says, “This is a natural protein already in the food chain．It’s already used to ferment(使发酵) some foods so it’s a natural product. By using this protein, we’re replacing some of the fat molecules that are currently used to stabilize these oil and water mixtures，so it can reduce the fat content, but it shouldn’t taste any different. It can also reduce the sugar content and so be used in other foods to help reduce calories."

The researchers believe using the ingredient could benefit manufacturers too, as it can be processed without having an influence on performance and can be produced from sustainable raw materials.