PartagerDes glaces qui fondent moins vite.
Des chercheurs ont trouvé qu'une protéine appelée Bs1A pouvait être utilisée our créer des crèmes glacées qui fondent moins vite. (en anglais)
Cait MacPhee and her physicists’ team from Edinburgh and Dundee universities worked on a protein, called Bs1A (naturally present in some foods) and its potential uses.
Researchers found that the protein can be used to create ice-cream which takes longer to melt and developed a method. They mixed together air, fat and water then added the protein. It acts as a coating and stops ice crystals from forming in the dessert. The mixture is also more stable and smooth.
The development could be available in three to five years. This could provide improvements for consumers and for the ice-cream supply chain.
http://www.washingtonpost.com/news/speaking-of-science/wp/2015/08/31/this-protein-may-be-the-key-to-slow-melting-ice-cream/
Researchers found that the protein can be used to create ice-cream which takes longer to melt and developed a method. They mixed together air, fat and water then added the protein. It acts as a coating and stops ice crystals from forming in the dessert. The mixture is also more stable and smooth.
The development could be available in three to five years. This could provide improvements for consumers and for the ice-cream supply chain.
http://www.washingtonpost.com/news/speaking-of-science/wp/2015/08/31/this-protein-may-be-the-key-to-slow-melting-ice-cream/