Japanese scientists have managed to develop a popsicle that won’t melt—with the help of strawberries.
The secret to the popsicle—coined as “not melting popsicles”—is “the use of a polyphenol liquid extracted from strawberries,” said Tomihisa Ota, who developed them.
The highly melt-resistant popsicles were accidentally created when scientists at the Biotherapy Development Research Center Co. in Kanazawa wanted to use polyphenol liquid to “create a new kind of confectionary,” to help struggling strawberry farmers affected by the 2011 Japan earthquake and tsunami, according to Japanese daily, the Asahi Shimbun.
They asked a pastry chef to experiment with polyphenol, but the pastry chef complained that the “dairy cream solidified instantly when strawberry polyphenol was added.”
The chef was worried the polyphenol contained “something suspicious,” however, polyphenols are actually associated with “the prevention of degenerative diseases, particularly cancers, cardiovascular disease and neurodegenerative diseases” according to a study.
“Polyphenol liquid has properties to make it difficult for water and oil to separate so that a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual and be hard to melt,” said Ota.
A Japanese video shows a three-hour time-lapse of the popsicle in room temperature, and according to the Conde Nast Traveler, even after three hours the popsicle “still tasted cool.”
The research center’s president, Takeshi Toyoda, says its popsicles “will remain almost the same even if exposed to the hot air from a dryer,” reported the Asahi Shimbun.
The colorful, melt-resistant popsicles are sold at Kanazawa Ice, which has locations in Tokyo, Osaka, and Kanazawa for 500 Japanese Yen (4.51 USD).
