The dessert created in Japan is able to remain intact even if you apply heat.
Science continues to bring its benefits to the world food industry and, on this occasion, surprised with an invention crucial for the challenges of all the people of the country.
Just 134 days after the arrival of this solstice for the Southern Hemisphere, in Japan it was announced the creation of the first ice cream that does not melt.
To avoid filling the fused cream arm, the new formula maintains shape, appearance and taste of the dessert despite being exposed to full sun or even attempted to melt with a hair dryer.
The invention of the Bioterapeutic Development Research Center of the city of Kanazawa has a key secret: Strawberry extract, known as liquid polyphenol.
This component ensures that grease and water do not separate, making the product much more resistant to high temperatures.
Most unusual is that the ice cream was discovered by accident, as researchers asked a chef to mix the polyphenol with milk. In doing so, matter rapidly solidified.