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.

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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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SOURCETCRN, The Costa Rica News
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I approach life as a continuous stream of opportunities for growth and learning through human interactions and personal exploration. In my quest for sharing a positive, dynamic, and nuanced perspective on world affairs, I became involved as an author for TCRN. In 2012 I was selected by Shell Oil as one of the top 25 global energy entrepreneurs. Involved in Blockchain Technology and Digital Currency since 2016. Passionate about transforming people’s lives through community CoLiving and CoWorking. www.ResonanceCR.com