WATCH OUT-Scientists Have Invented Ice Cream That Doesn’t Melt

I ponder the enjoyment of this, could even sustain the entire era

This is truly happening. A group of researchers as of late reported that they've found another, naturally-occurring protein that can be utilized to keep ice cream from melting. They likewise say it could decrease ice cream’s fat and calorie content — without making it taste any different. Is it a black magic?

"It's not totally non-melting in light of the fact that you do need your ice cream to be icy," Professor Cait MacFee, the scientist at the University of Edinburgh's school of physics and astronomy who led the project told the BBC. "It will liquefy in the end, yet hopefully by keeping it stable for more it will stop the drips."

The protein, which was produced in partnership with the University of Dundee, is known as BslA, and it lives up to expectations by binding air, fat, and water to make a super-smooth texture usually only found in luxury brands of ice cream. Since it's normally happening, it can be produced using sustainable, raw materials in participation with well disposed microscopic organisms. Since it can supplant a portion of the fat molecules that are ordinarily expected to balance out oil and water mixtures, it could likewise be utilized to reduce ice cream’s fat substance without its affecting taste.

"This is a natural protein as of now in the food chain," MacFee told the BBC. "It's as of now used to mature a few nourishments so its a natural product instead of being a "Frankenstein" food." 

The researchers say the protein could likewise be used in other creamy foods, similar to chocolate mousse and mayo, and they've assessed that because of their discovery, in 3-5 years we could all be eating ice cream that won't liquefy into a puddle before we find the opportunity to eat it — even on super-hot days. Bring it, science