New ingredient to slow down ice cream melting

HOUSTON –  You may no longer have to slurp up the sides of a fast-melting ice cream cone, thanks to a new discovery from scientists.

Researchers have discovered a protein, called BsIA,  that considerably slows the speed at which ice cream melts.

The protein is described as a protective film that can keep air from escaping and preserve everything inside.

The protein could be sparing cones from being melted upon in as little as three to five years.