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Japanese Researchers Create Ice Cream That Doesn’t Melt, Technically

Researchers at the Biotherapy Development Research Center Co. in Kanazawa, Japan, have come with a 100%-natural solution to the age-old problem of melting ice-cream. By using polyphenol found in strawberry, they can keep a popsicle from melting for hours, on a hot summer day.

Believe it or not, the secret ingredient for “unmeltable” ice-cream was discovered by mistake. The Kanazawa research center had asked a local pastry chef to create new confectionery using strawberry polyphenol, in an attempt to find new uses for strawberries not good enough to be sold as fresh fruit. However, the chef later reported that  that “dairy cream solidified instantly when strawberry polyphenol was added”. That made it redundant in confectionery, but researchers at the center realized that polyphenol could be used to make ice-cream melt a lot slower.

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