During the experiment in the Research Center for Biotechnology Development in Kinazawa there was an opening. The chefs were given the task of preparing a dessert based on polyphenol, a substance that is contained in strawberries. But the cook immediately noticed that the milk cream with the addition of polyphenol immediately freezes, reports Mashable.

"Liquid polyphenol interferes with the separation of water and oil, so the mass containing it retains its original shape for a longer time than usual and does not melt in the sun," scientists explained..

In confirmation, another experiment was conducted, this ice cream was left on a 28 degree heat. Five minutes later they discovered that the ice cream not only melted, but retained its original shape. After three hours of experiment, ice cream still did not spread. Ice cream is already on sale in Japan.

Recall, according to URA-Inform, in Kiev will host an ice cream festival.