Today in news filed under Japanese Scientists and Ice Cream. Remember when we wrote about how Japanese scientists discovered that eating ice cream for breakfast makes you smart? Well, they're at it again, but this time, their accidental discovery led to an invention: an ice cream that doesn't melt!
It started when scientists at the Biotherapy Development Research Center wanted to help the strawberry farmers who were affected by the 2011 tragedy caused by earthquake and tsunami. The disaster has made it difficult for farmers to market the fruit since most of them weren't in good shape. So instead of using the entire fruit, they banked on polyphenol, a liquid that can be extracted from strawberries, instead.
The scientists were looking into using the liquid into a new dessert, so they consulted a chef to make it happen. This is where it gets interesting! Apparently, every time the chef used polyphenol with dairy cream, the mixture solidified instantly.
Long story short, strawberry polyphenol is now used in some shops in Japan to sell "not melting popsicles." Even after sun or heat exposure, the popsicle's shape doesn't change.
Want proof? Here's a time-lapse video of the ice cream spanning five hours!
Source: The Asahi Shimbun
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