Ice Cream that Melts very Slowly (Video)

It all happened by mistake. Researchers at Biotherapy Research Centre Co. in Kanazawa, Japan, asked a local pastry chef to create a very special confectionary from strawberry polyphenol. The researchers attempted to find new uses of strawberries, but accidentally found that polyphenol is a good substance to make ice-cream melt at a very slow pace even if exposed to heat for a long time.

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