Add polyphenols extracted from strawberry, and the ice cream will not be exposed to the sun

Scientists at Kanazawa University in Japan have invented a secret recipe for ice cream Using a polyphenol compound extracted from strawberries, the ice cream can remain unchanged at 28 ℃, and the taste is still cold This is because the polyphenols in strawberry can prevent the separation of oil and water, so it has the ability to keep the dessert frozen After 5 minutes of direct sunlight, the appearance of the ice cream did not change At that time, the outdoor temperature was 28 degrees Celsius (source: Asahi Shimbun) The 2011 earthquake and tsunami caused heavy losses to some strawberry farmers They have a lot of strawberries that can't be sold because of their poor shape, so Tomihisa, a professor of pharmacy at Kanazawa University OTA wants to help these farmers He suggests that local pastry makers use polyphenols extracted from strawberries for pastry making But pastry makers complain that the milk cream added with polyphenols extracted from strawberries will solidify quickly, which does not meet their pastry requirements So, after years of experimental research, researchers added the strawberry polyphenol compound to the ice cream, and found that it can effectively keep the shape of the ice cream, even if it is exposed to the sun for five minutes (28 ℃), it will not melt Generally speaking, ice cream consists of oil, air and ice crystals in milk or cream, which are combined to form ice cream When the temperature rises, the ice crystals in the ice cream melt rapidly into water, so the air gap between the ice cream and the oil disappears, and the oil melts together But if the polyphenols extracted from strawberries are added before the ice-cream freezes, it will become a membrane-like substance to isolate oil and water, thus greatly delaying the melting time of the ice-cream This discovery of strawberry polyphenols not only keeps ice cream from melting, but also may be used in medicine to maintain the effect of immunosuppressant, or to replace the existing food coagulant and emulsifier in the future Compiled from dailymail: Science & Tech original author: Phoebe Weston original link: http://