Using a substance, which was mistakenly discovered by a Japanese chef, in ice-cream, a Japanese scientist succeeded in producing non-melting ice cream.
In the aftermath of the tsunami faced in 2011, the shapes of the blackberries grown in the area changed due to nuclear leakage. A chef, who wanted to use those misshaped blackberries in cream making, because no one wanted to buy them, witnessed that they extremely stiffened the cream.
Getting news on the complaint, a group of researchers from Kanazawa University detected that the substance causing the extra stiffening in the cream is polyphenol.
Exploring that the polyphenol in the transformed blackberry holds the water and oil together, the scientists used the substance in making ice cream. As a result, it was seen that the ice cream didn't melt for a long time at room temperature.
On sale just in Japan for now, the non-melting ice cream is expected to soon be presented to the world market.
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