Scientists Make Unmeltable Ice Cream

Japanese scientists have discovered a completely organic way to make Ice cream. To retain its shape and not melt for several hours. The story of unmeltable development began with the massive tsunamis and earthquakes that struck Japan six years ago.

It started as part of an effort to help farmers. In the Miyagi Prefecture affected by the 2011 Tōhoku earthquake and tsunami. The sparked multiple meltdowns at the Fukushima Daiichi Nuclear Power Plant. These disasters hit the local area’s agriculture, especially strawberry farming. To help rejuvenate the industry and put the fruit to good use, the researchers asked a pastry chef to create a new type of confectionery using polyphenol from strawberries.

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However, the chef kept complaining that the cream instantly solidified when strawberry polyphenol was added. This information got back to Tomihisa Ota, professor emeritus of pharmacy, Biotherapy Development Research Center at Kanazawa University.

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In the Japanese city of Kanazawa developed a new breed of Popsicle ice creams that reportedly don"t melt on swelteringly hot days. Their secret lies in the use of polyphenol liquid extracted from strawberries.

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Moreover, 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. The ice cream is being sold around Kanazawa, where it appears to be standing up to the area’s 28°C (82.4°F) summer heat with no problem. The researchers even claim that the ice cream can withstand the heat of a hair dryer for a considerable amount of time.

This development is not the first time foodies have created an ice cream that’s especially resistant to melting. A theme park in the UK also peddled “unmeltable” ice cream as a promotional offer a few summers ago. Scientists have also been working hard to push the boundaries of ice cream science.

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In addition, recent study found that higher fat contents in ice cream do not make them any tastier. In fact, most people can"t even tell the difference between fat levels in vanilla ice cream.