Scientists in the U.K. happily report that it won’t be long before a protein they’re growing in bacteria will be able to prevent ice cream from melting. The research team — a group at the universities of Dundee and Edinburgh — is using a molecule called BslA that somehow binds air bubbles and fat droplets to water, forming basically one impenetrable, puddinglike mass. A promising use, so they say, is for ice cream that stays frozen in the sun and won’t form ice crystals, theoretically allowing for a better texture.

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