Scientists in Japan have come up with a ‘cool’ solution to stop ice cream from melting before you have had time to finish it.
Researchers from Kanazawa University in Japan claim to have found a way to maintain the shape of ice cream by increasing its melting point.
The product can last three hours at room temperature with hardly any melting, ‘The Times’ reported.
Researchers tested the ice cream with a hairdryer blowing hot on it for five minutes and it retained it’s shape.
Scientists have adapted the ice cream by injecting it with polyphenol liquid extracted from strawberries.
A professor from Kanazawa University claimed that polyphenol liquid has properties to make it difficult for water and oil to separate, which is the reason why it takes time to melt.
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