Ice Cream Designed To Drip Slowly
Jonathon Kambouris/Gallery stock Too busy chasing drips to enjoy your ice cream? In August, two U.K. universities announced they’d come up with a fix, with a little help from bacteria. Origins Certain kinds of bacteria shield themselves from the attacks of other microbes by producing a biofilm—a water-repellent layer that acts like a microbial raincoat. Researchers isolated a protein responsible for biofilms, BslA, from Bacillus subtilis, a bacteria found in dirt. Execution When ice cream warms, the fat and sugar separate (like oil and vinegar). This causes trapped air bubbles to escape and ice crystals to melt. When scientists added BslA to ice cream, the fat and sugar remained mixed, so the matrix of ice and air stayed in place longer. The ice cream scooped normally but dripped more slowly as it warmed. Future No word on palatability yet. “I keep fighting the people in...