The ice cream from the Japanese store Kanazawa Ice can maintain its appearance and taste for five minutes in the sun.
Scientists have created an unmeltable ice cream using a liquid form of a polyphenol obtained from strawberries.
The polyphenol ensures that the fat and water do not separate from the ice cream's base mixture, so the dessert maintains its shape despite being in a high temperature. This discovery was achieved as part of a research to help strawberry farmers affected by the earthquake and tsunami that struck Japan in 2011.
Source: laverdadnoticias.com