Chef in Japan discovers ice cream that is not melting

Tuesday 08 August 2017 2 months ago 36   Tokyo   Print

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Report  Web Desk : TOKYO: The ice cream reportedly came about by mistake after a chef in Japan was asked to find a way to use strawberries grown in areas impacted by the earthquake and tsunami back in 2011—they would not grow in a normal shape, so customers would not buy them, phys.org reported. When the chef tried to use the strawberries in ice creams, he found that the creams were solidifying. When a team of scientists at Kanazawa University heard this they reached out and tested the strawberries, only to find it that a compound called polyphenol in the strawberries was responsible for solidifying the ice cream. The scientists discovered that the compound makes it difficult for water to separate from oil, while generally water, soon after ice cream comes out of freezer, starts separating from oil. The compound was mixed with ice cream and it was found that it would prevent ice cream from melting. “By all accounts, the ice cream maintains its shape for several hours in warm weather, and still feels chilly in the mouth. Because the new ice cream is still so new, it is not clear if it will migrate to other countries. Currently, it is only for sale in Japan,” reported the science website. This breakthrough has taken the social and local mainstream media in Japan by storm. 02