Of ice cream – sticky hands? Scientists have found a solution! And quite by accident.
After the tsunami of 2011 in Japan, the whole harvest of strawberries lost their market appearance. Professor Tomihisa Ota and his colleagues from the University of Kanazawa extracted extracts from berries – liquid polyphenol.
Scientists hoped to use it as a topping for desserts. But, when the chemists added the extract to the cream, they instantly hardened. So useless topping turned out to be an excellent binding agent – and scientists accidentally created an unbroken frozen dessert.
Now an Eskimo from Kanazawa, able to stay for an hour at room temperature, is sold throughout Japan.