By James Kosur
Ice cream is one of the best treats you can have on a hot summer day. Unfortunately, the summertime favorite is prone to quick melting when temperatures rise — which also happens to be the exact time when we want to enjoy the frozen delight.
Now, scientists in Japan, have figured out a way to stop the melting dilemma — and the secret is both delicious and healthy… Strawberries!
— 金座和アイス原宿店 (@kanazawaice) July 5, 2017
Japanese scientists, according to the daily newspaper Asahi Shimbun, happened upon the un-meltable ice cream secret by accident. Researchers at the Biotherapy Development Research Center Co., in Kanazawa, were attempting to find ways to use unsellable fruit after a tragic 2011 earthquake and tsunami that ravaged strawberry farms in Miyagi Prefecture.
Working with a local pastry chef, researchers were attempting to determine how to use polyphenols, organic chemicals extracted from the berries.
The pastry chef added dairy cream to the strawberry polyphenol and found that the mixture solidified “instantly.” At first, researchers thought something was wrong with the fruit. Instead, Kanazawa University’s Tomihisa says the substance has unique characteristics that make it ideal for melt-resistant ice cream.
“Polyphenol liquid has properties to make it difficult for water and oil to separate,” he said. “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.”
While the ice cream won’t last for ever, it is already becoming popular in Japan where it is available in chocolate, vanilla, and mango. Funny enough, there is not yet a strawberry flavored option available.
Researchers placed the new ice cream under a hand dryer and found that it stayed “cool” after prolonged exposure.
We can’t vouch for the taste but this is a pretty cool discovery — literally and figuratively.
Source:: Business 2 Community