Apparently, this ice-cream was created by accident. Japanese scientists at the Biotherapy Development Research Center Co. had asked a pastry chef to develop melt-resistant dessert using polyphenol liquid extracted from strawberries in a bid to help out the strawberry farmers whose crops suffered due to earthquake and Tsunami in the year 2011. The frustrated chef told scientists that dairy cream solidified as soon as he added the polyphenol. It was because polyphenols inhibited the separation of oil and water, preventing the Popsicle or ice-cream from changing its shape or melting.
These popsicles then went on for sale in Kanazawa, Osaka and Tokyo and were liked by the people. Eventually, the polyphenols were added in ice-creams making it a popular dessert.
It is said that the product can last up to three hours in room temperature without melting.
Are strawberry extract polyphenols safe to consume?
While other emulsifiers and stabilizers have been used to set ice-cream, strawberry polyphenols could potentially be used as a natural alternative, considering the origins of the ingredient. Considering it is a natural compound, there is a chance it might be safe for consumption under a certain limit. However, more research about the functionality of this ingredient and information about its usage and quantity one should consume are still needed.
This ice-cream parlour called Kanaza Ice sells these amazing ice-creams and other fun desserts that do not melt. It's time you see for yourself; we dare you not to drool!