Japanese scientists have developed "unstable ice cream"
In summer, many people like to eat a refreshing ice cream. But at high temperatures, ice cream inevitably becomes slimy quickly. Researchers at the Kanazawa Biotherapy Development Research Center in Japan added a strawberry extract to ice cream, allowing ice cream to maintain its shape at 28 degrees Celsius for up to 3 hours, and the taste remained cool.
Kanazawa University Professor Ota Fumi participated in the research and development of ice cream. Japan's Asahi Shimbun quoted him as saying that this strawberry polyphenol extract can prevent the separation of oil and water and therefore has the effect of maintaining the frozen state of ice cream.
Interestingly, the birth of this ice cream, known as “not melted,†stems from a mistake made by a pastry chef: he added strawberry polyphenols to the dessert and found that the cream on the dessert slowly solidified. The researchers who were inspired by this development eventually developed ice cream that was not easily melted.
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