Japanese Create Ice Cream That Does Not Melt

Just in time for global warming


Mon, Aug 21st, 2017 11:00 by capnasty NEWS

According to Conde Nast Traveler, Japanese scientists have discovered that when strawberry polyphenol is added to dairy cream it solidifies instantly. This has allowed them to create normal tasting ice cream that doesn't melt — not for several hours, at least. Above, a timelapse video showing the melting progress of one of these ice creams over the course of three hours.

Through trial and error, Tomihisa Ota, professor emeritus of pharmacy at Kanazawa University, soon developed non-melting popsicles. "Polyphenol liquid has properties to make it difficult for water and oil to separate so that 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," he told the Asahi Shimbun. The popsicles went on sale in Kanazawa, Osaka, and Tokyo in April and, according to one of the newspaper's staffers, they definitely live up to the hype. "When heat from a dryer was applied in an air-conditioned room, a vanilla popsicle that was purchased from a regular shop began melting around the edges almost instantly," according to the intrepid reporter. "But the Kanazawa Ice retained its original shape even after five minutes. It also tasted cool."



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