A lot of people really hate it when ice cream melts over their hands, while they are eating it, and create a sticky mess. Japanese scientists have stumbled upon a discovery which is going to change the game for good.
— 金座和アイス原宿店 (@kanazawaice) July 5, 2017
You have to eat quickly when it is taken out of a freezing container, but this discovery is amazingly delightful for the people who want to enjoy different flavors to their core.
“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 wouldn’t grow in a normal shape, so customers wouldn’t 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 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.