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Scientists may have discovered appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome that could be very appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome news for ice cream lovers around the world. Their appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome is a new ingredient that could slow down the appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome at which ice cream melts and gives the ice cream a smooth appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome. It is a naturally occurring protein that keeps ice cream frozen for a longer appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome of time during hot appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome this new ingredient has for improving ice cream, both for consumers and for appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome."

The appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome is a kind of friendly bacteria that could be used in other food to reduce appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome of saturated fat and calories. The appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome say it could prove a valuable appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome in many kinds of food and be very appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome to food companies. It also comes with green appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome as it can be produced from sustainable raw materials. Professor MacPhee's appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome use of a protein that was initially identified due to its practical appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome in bacteria." The researchers say that that ice cream made with the appliedbeneficialcolleaguecredentialsdiscoveryingredientlevelsmanufacturersnewperiodpotentialprocessproteinpurposerateresearcherssomethingtextureweatherwelcome ingredient could be in supermarket freezers within three to five years.