A Biotherapy Development Research Centre in Japan has created an ice-cream that doesn’t melt, by accident. A pastry chef was asked to make a dessert using polyphenol, a liquid extracted from strawberries. When the chef added the strawberry polyphenol to dairy cream he noticed that it solidified instantly.
“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,” Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University, who developed the popsicles, told the Asahi Shimbun.
The ice cream is able to keep its shape even after being left out for 3 hours. So no more ice cream on the floor and crying kids!
