Japanese scientists have done the impossible by figuring out how ice cream that doesn’t melt. Scientists at Japan’s Biotherapy Development Research Center in Kanazawa City discovered how to make ice cream that does not melt, and if you can believe it, the discovery happened by accident.
The revelation occurred while the scientists were trying to help strawberry farmers in the area who had been affected by the earthquake and tsunami in 2011.
While experimenting with polyphenol, a liquid extracted from strawberries, they found it had properties that make it difficult for water and oil to separate. Those properties led to the non-melting ice cream.
During the process, a chef was asked to try and make a brand new dessert using polyphenol from strawberries, but he said that the cream he was using in the dessert kept solidifying when the polyphenol was added. That’s how the scientists figured out that polyphenol would make popsicles and ice cream keep their shape.
Not too long after this discovery was made, the research centre started manufacturing cream-based popsicles, and now they’re sold at shops all over the country.
Tests have confirmed that after three whole hours of being left out in a room temperature space, the ice cream does keep its shape.