The Science Behind No-Melt Ice Cream

Written By: Elsie Law - Jul• 12•18

Melted Ice CreamYou can thank a brutal natural disaster for the invention of no-melt ice cream.

According to National Geographic, no-melt ice cream was accidentally created after a 2011 tsunami in Japan damaged the country’s strawberry fields.

Due to the widespread damage of the fruit, they could not be sold as whole pieces. Therefore, a pharmacy professor and his team decided to make an extract from the strawberries, and use it as an ice-cream topping. However, instead of being a delicious topping, the extracted strawberries, also known as liquid polyphenol, acted as a binding agent creating a frozen dessert that can stay at room temperature for an hour without melting.

Facebook Twitter Pinterest Plusone Linkedin Tumblr Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *