Pop Japan

Scientists from Japan invented an ice cream that won't turn into a milk soup even after hours under the sun or heat. The reason for this is that it contains Polysorbate 80, diglycerides, carrageenan. The invention started when after the 2011 Tohoku earth tsunami and earthquake, one Japanese chef was tasked to figure out how to use the strawberry polyphenol.

According to Tomihisa Ota, the professor emeritus at the Kanazawa University pharmacy - When added, polyphenol liquid makes it harder for oil and water to separate so the ice cream stays in its shape. The ice cream stays solid and in shape even at 40 degrees Celsius or 104 degrees Fahrenheit. One time-lapse video showed a bear-shaped ice cream that tasted cool and retained its shape even after 3 hours in room temperature.

Tags: Ice cream, polyphenol, strawberry, strawberry polyphenol, food, foods, desserts, dessert, Kanazawa