Japan comes up with Ice Cream that does not melt

The biotherapy development research center in Kanazawa, Japan has come up with ice-cream that does not melt.

The same is achieved by the researchers by making use of polyphenol which is a liquid extracted from Strawberries.

“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, one of the researchers noted.

The Popsicle managed to retain its original shape even after five minutes in the sun and is bound to be a huge breakthrough if it’s taken into the commercial market.

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