The Ice Cream That Does Not Easily Melt
Results of creation in the laboratory of Japanese scientists
The ice cream, illustration - Image Credit M Paath Djojonegoro
Various flavors of ice cream offered in a shopping center can make anyone who is nearby will be tempted, arises the desire to try every flavor. Though you'll have to mess with the melt from the ice cream on the floor of the building, and it goes on and on over and over again.
But. You will now be excited by a new type of ice cream, quoting an article on the sites CNN Indonesia, today, as a result of recent work by scientists in Japan, the latest creation of ice cream that does not easily melt.
You can imagine the pleasure for long enough time, the ice cream is not too much troubled you with its melt that has been much reduced. So the moment of walking in the shopping center can take place more comfortably.
Indeed, according to scientists, as reviewed in Refinery29 site, the discovery of their 'accidental' experience when the scientists experimented with polyphenols, a liquid extract obtained from strawberries.
As stated by Tomihisa Ota, Professor of pharmacy from Kanazawa University in his interview in Asahi Shimbun, that polyphenol fluids contain substances that can make water and oil difficult to separate.
"If the ice cream contains polyphenols, it is able to retain the original form of ice cream in a longer time than usual and difficult to melt."
The research institute, the Biotherapy Development Research Center, asked the pastry chéf in Miyagi Prefecture to make candy or confectionery using strawberry polyphenols, which were done to help the strawberry farmers there affected by the 2011 earthquake and tsunami disaster.
As is known after the disaster, strawberry production is not as good as it used to be and can not be marketed because of the small amount, and the use of polyphenols is considered the best solution for them.
Well, that's when it is known something 'new' related to complaints from the company, because the cream becomes stiff after the polyphenols from strawberries are added. Unexpectedly, this unintentional invention also raises the idea for Ota to make the new kind of ice cream that does not easily melt.
In spite of many previous studies, he has tried many variations, say starting from using variations of milk and fresh cream from different manufacturers to trying different combinations of polyphenol doses and other ingredients.
Alright then, now the ice cream of a new kind like this can be enjoyed since April around Japan, like the cities of Osaka and Tokyo.
Source: E Dwi Ratnasari - CNN Indonesia, Refinery29, Asahi Shimbun
Image: M Paath Djojonegoro