from the urls-we-dig-up dept
Who doesn’t like ice cream on a hot day? Kids and adults alike enjoy ice cream, and ice cream products have gotten some technological improvements over the years through food science. Ice creams that don’t melt as fast. Ice creams that have fewer calories but still taste rich and creamy. Check out a few of these ice cream novelties before summer is over.
- Researchers have identified a protein called BsIA that can make a slower-melting ice cream. This is a naturally-occurring protein that’s already in the food chain, so it will avoid regulation (and might even be “organic”). Still, the resulting ice cream might be a bit disconcerting. [url]
- Walmart’s Great Value brand ice cream sandwiches received some attention for not melting when left out in the summer heat. Walmart says no one should be concerned, and that melting rates for ice cream vary with certain ingredients, such as cream content. Food scientists point out that stabilizers such as guar gum can greatly affect how ice cream melts, and different brands were tested by Consumer Reports to show how different ice cream sandwiches melted. [url]
- An ice cream called Xamaleon changes colors when you lick it. This isn’t Willy Wonka magic, but eating food coloring that changes when it touches your tongue doesn’t seem normal (yet). [url]
- How about some glow-in-the-dark ice cream made from protein normally associated with jellyfish? There’s also a glow-in-the-dark sorbet version made without jellyfish proteins… for the vegans who don’t want to miss out. [url]
After you’ve finished checking out those links, take a look at our Daily Deals for cool gadgets and other awesome stuff.