The summer scourge of sticky hands is likely to become a thing of past as on Monday British researchers said they have found an ingredient that can make slow-melting ice cream. The protein BslA occurs naturally in some food and is use in blending the ingredients of ice cream for making it smoother and more resistant to melting.

In a statement, the University of Edinburgh announced, "The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency".

The researchers at the Scottish universities of Edinburgh and Dundee have developed the ingredient Developed and possibly it will be available within three to five years.

Professor Cait MacPhee of the University of Edinburgh's school of physics and astronomy said they are excited by the potential this new ingredient has for the improvement in ice cream, both for consumers and for manufacturers. The ingredient can also be used to keep ice cream frozen, so that it stays creamy and smooth without the formation of any gritty ice crystals.

According to the research, with the help of it, manufacturers might also become able to prepare ice cream with lesser calories and saturated fat.

Scientists have found a way of producing the protein with the help of friendly bacteria. The university statement read that the memories of childhood of sticky hands due to melting ice cream cones are likely to become obsolete soon.