很久才会融化的冰淇淋
时间：2019-01-22 作者：英语课 分类：英语生活新闻
英语课
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Scientists may have discovered something that could be very welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture 1. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers."
The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated 2 fat and calories. The researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies. It also comes with green credentials 3 as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applied 4 use of a protein that was initially 5 identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years.
Scientists may have discovered something that could be very welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture 1. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers."
The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated 2 fat and calories. The researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies. It also comes with green credentials 3 as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applied 4 use of a protein that was initially 5 identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years.
n.(织物)质地；(材料)构造；结构；肌理
- We could feel the smooth texture of silk.我们能感觉出丝绸的光滑质地。
- Her skin has a fine texture.她的皮肤细腻。
a.饱和的，充满的
- The continuous rain had saturated the soil. 连绵不断的雨把土地淋了个透。
- a saturated solution of sodium chloride 氯化钠饱和溶液
n.证明，资格，证明书，证件
- He has long credentials of diplomatic service.他的外交工作资历很深。
- Both candidates for the job have excellent credentials.此项工作的两个求职者都非常符合资格。
adj.应用的；v.应用，适用
- She plans to take a course in applied linguistics.她打算学习应用语言学课程。
- This cream is best applied to the face at night.这种乳霜最好晚上擦脸用。