Throughout history, there have been many scientific discoveries that happened by accident, such as the microwave, penicillin, post-it notes, the slinky toy, and plastic. Recently, Japanese researchers made another accidental discovery, a slow-melt popsicle.
How did this come about?
The Biotherapy Development Research Center Co. in Kanazawa was experimenting with strawberry to help farmers affected by the 2011 earthquake and tsunami. The company asked a pastry chef to make confectionery using polyphenol liquid extracted from strawberries.
But the chef complained that the dairy cream would solidify instantly when he added strawberry polyphenol.
I suppose a light bulb lit up in one or two of the researchers because they started to experiment with different variations of milk, cream, and amounts of polyphenol. They eventually developed a recipe for melt-resistant popsicles. They can withstand the heat from an air dryer before they start to melt, supposedly.
The researchers explained that polyphenol liquid makes it difficult for water and oil to separate. A popsicle containing it will be able to keep its original shape for a longer time than usual and be hard to melt.
The popsicles are now sold as Kanazawa Ice in Japan. I wonder when they will reach the Philippines. I’m sure melt-resistant popsicles will be a hit in our tropical country.
What do you think? Would you care to try this popsicle?
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Photo credit: @kanazawaice on Twitter