The first ice cream which does not melt

Soon ended when he will have to hurry to swallow ice in the heat, before she sinks on her fingers … A team of British
researchers has found a solution for the ice cream do not melt (almost)! For this, they had the idea of using a natural
molecule called OFIS , which attaches to air bubbles in the ice to make more stable and less liquid composition. In other words, keep them frozen much longer!


An innovative idea that has many advantages. For customers, the molecule attacks the fat cells that contain ice cream, which would make them less caloric.


For retailers, this innovation means they could save energy by keeping the ice at lower temperatures. Distribution should see this ice which does not melt (almost) reach its shelves within three to five years.

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