Kanazawa ice cream | Ice cream that doesn’t melt!


The Biotherapy Development Research Centre in Kanazawa (Japan) has developed ice cream that does not melt. The ice was accidentally discovered and named after the city where the discovery was made: Kanazawa ice cream. The non-melting ice cream is now sold in some parts of Japan and can stay in the sun for a while and still maintain the cold taste and its shape.

Kanazawa ice cream

The ice cream was accidentally discovered by researchers at the Biotherapy Development Research Centre in Kanazawa City. They asked a chef to make a dessert based on polyphenol, a liquid extract from strawberries. When the chef noticed that the dairy cream he was using solidified almost instantly after adding polyphenol, this was further investigated.

The researchers immediately started working and discovered that polyphenol can also cause ice cream to not melt. It has properties to make it difficult for water and oil to separate. So you can walk outside with ice cream when it’s 28°C weather (82°F) and assume that the ice cream retains the same shape and even the taste remains cool.

This is not the first time we hear rumours of ice cream that slowly or doesn’t melt. In 2015, we wrote about the universities of Dundee and Edinburgh, in a joint study they indicated that there is a natural protein (Biofilm surface level A) that does slow down the melting of ice cream. They indicated that it may take 3 to 5 years to produce slowly melting ice creams that can be sold.

Ice cream that doesn’t melt in the Netherlands

Although there is already non-melting ice cream on the market in Japan, we haven’t seen it in the Netherlands yet. Maybe next summer, but first we will focus on the winter! Like for example on chocolate milk that does not get cold?

Bron: Mashable

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