Japanese Scientists Created Ice Cream That Doesn’t Melt

Are you Ice cream lover? What a stupid question! We all love Ice cream and it loves us (except for those that are lactose intolerant, you have our sympathies).Scientists in Japan have come up with a ‘cool’ solution to stop ice cream from melting before you have had time to finish it. They’ve invented one that doesn’t melt.

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 now that may change, as a team in Japan has found a way to maintain the shape of ice cream no matter how slowly it is eaten.

ice cream

The ice cream reportedly came about by mistake after a chef in Japan was asked to find a way to use strawberries grown in areas impacted by the earthquake and tsunami back in 2011—they wouldn’t grow in a normal shape, so customers wouldn’t buy them.

The chef tried to use the strawberries in other ways, and at one point, complained that they caused the cream to solidify. Hearing of the complaint, a team at Kanazawa University took a closer look and discovered that a compound called polyphenol in the strawberries was responsible for solidifying the cream. The extract, they found, makes it difficult for water and oil to separate, which is what occurs in regular ice cream. They tried mixing it with ice cream and found it would prevent the ice cream from melting.

ice cream

The product can last three hours at room temperature with hardly any melting, The Times reported. Researchers tested the ice cream by blowing hot air on it for five minutes using a hairdryer. It retained its shape.

Scientists have adapted the ice cream by injecting it with polyphenol liquid extracted from strawberries. Polyphenol liquid has properties to make it difficult for water and oil to separate,” Tomihisa Ota, a professor at Kanazawa University, was quoted as saying.

Check Out The Video on next page to know how much time the ice cream lasts without melting-

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