Bacterial biofilm protein prevents ice cream drip
Finally, scientist have solved one of the biggest problems of our lives: dripping ice cream.
Don't you just hate that dripping ice cream? Finally, there is a solution. Two UK Universities solved the problem by adding a bacterial protein to the ice cream. The protein, BslA is made by Bacillus subtilis, a natural soil-dwelling bacterium. BslA is part of Bacillus biofilms. In ice cream, BslA holds the fat and sugar together, which will cause less dripping when it gets warm.
Lydia Chain from Popular Science wrote a nice article about this:
Ice cream designed to drip slowly - Lydia Chain - Popular Science