Researchers from Kanazawa University found a way to maintain the shape of ice cream by increasing its melting point
A group of Japanese scientists created incredible ice cream that won’t melt as long as it takes you to eat it.
The ice cream has an extract of strawberry that keeps oil and water in the ice cream stuck together for longer.
Japan’s Biotherapy Development Research Centre in Kanazawa city wanted to test how strawberry polyphenol affected deserts. The devolving of researchers team was from Kanazawa University, who found a way to maintain the shape of ice cream by increasing its melting point.
We have seen, most ice cream starts melting just moments after it is scooped from a container and placed into a bowl or on a cone. Because of this, people have taken to eating it quickly.
But these researchers developed a way to make and sell a type of ice cream that does not melt, capitalizing on a discovery made accidentally by a chef. They also made it sure to maintain the shape of ice cream no matter how slowly it is eaten.
Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University, who developed the lollies said: “Polyphenol liquid has properties to make it difficult for water and oil to separate, so a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt.”
The company’s president, Takeshi Toyoda, claimed that its popsicles “will remain almost the same even if exposed to the hot air from a dryer”.
Japanese journalists who tried them out confirmed that an ice cream held outside in 28°C weather “retained its original shape” even after five minutes in the sun and still tasted the cool as before.
These strange-looking deserts were first created by mistake by a pastry chef looking to make use of odd-shaped strawberries.