Summer’s weather is no longer a problem for ice-cream eaters. Kanazawa Ice-cream, a Japanese company, sells ice-creams that don’t melt. The discovery was made by the Center of Development and Biotherapy Research in Kanazawa.
The ingredient that prevents the ice-cream from melting is the polyphenol which is extracted from the strawberries. Liquid polyphenol has properties that don’t allow water to separate from the fat of the ice-cream. This is what makes the ice-cream keep its consistency for longer.
According to other studies, it can maintain its aspect and taste even if it has been exposed to the sunlight or to a hair-dryer for 5 minutes.
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