据OddityCentral网站报道，日本金泽生物疗法研发中心近日发明了一种100%纯天然的方法，解决了冰淇淋易化的问题。研究人员偶然发现草莓中的多元酚可以减缓冰淇淋融化的速度。专家称：“多元酚液体能够让油脂和水难以分离。加入多元酚的冰淇淋能让奶油原本的形状维持更长时间，且不易融化。”

Researchers at the Biotherapy Development Research Center Co. in Kanazawa, Japan, have come with a 100%-natural solution to the age-old problem of melting ice-cream. By using polyphenol found in strawberry, they can keep a popsicle from melting for hours, on a hot summer day.

日本金泽生物疗法开发研究中心近日发明了一种100%纯天然的方法，解决了冰淇淋易化的老难题。他们利用草莓中的“多元酚”让冰淇淋在炎炎夏日中放上几个小时也不会融化。

Believe it or not, the secret ingredient for “unmeltable” ice-cream was discovered by mistake. The Kanazawa research center had asked a local pastry chef to create new confectionery using strawberry polyphenol, in an attempt to find new uses for strawberries not good enough to be sold as fresh fruit.

不管你信不信，“不化冰淇淋”的神秘配料是在一次失误中偶然发现的。当时，为了把品相不好无法出售的新鲜草莓利用起来，金泽生物疗法研发中心请当地甜点师傅用草莓多元酚制作新品甜点。

However, the chef later reported that that “dairy cream solidified instantly when strawberry polyphenol was added”. That made it redundant in confectionery, but researchers at the center realized that polyphenol could be used to make ice-cream melt a lot slower.

然而，甜点师傅随后报告称，“添加多元酚后，牛奶冰淇淋就会立刻凝固”。因此难以用多元酚制作甜点，但该中心研究人员意识到，可以利用它减慢冰淇淋融化的速度。

“Polyphenol liquid has properties to make it difficult for water and oil to separate”, said Tomihisa Ota, a professor at Kanazawa University, who helped develop the innovative treat. “So 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.”

金泽大学的太田富久教授参与了这款创意食品的研发，他称：“多元酚液体能够让油脂和水难以分离。所以含有多元酚的冰淇淋就能让奶油原本的形状维持更长久，且不易融化。”

So how much slower does a strawberry polyphenol ice-cream melt? Well, according to Takeshi Toyoda, president of the Biotherapy Development Research Center, it would retain its shape even when “exposed to the hot air from a dryer”. But Japanese reporters didn't take his words for it, instead testing the unmelting ice-cream themselves. Last month, reporters from Asahi Shimbun wrote that the popsicle “retained its original shape” after 5 minutes being exposed to heat (around 28 degrees Celsius).

那么草莓多元酚冰淇淋的融化速度会放慢多少呢？据研究中心的主席Takeshi Toyoda称，这种冰淇淋甚至“可以经受吹风机的热风直吹而不融化”。但一些日本记者不相信，他们亲自给冰淇淋做了实验。《朝日资讯》上月报道称，不化冰淇淋在28摄氏度的温度中能维持5分钟不变形。

The guys at Sora News also put the new ice-cream to the test, leaving it out for a whole three hours. Even though it pretty much became a creamy goo at the end of the test, it took a while for it to reach that state, and even then, it still mostly retained its shape.

《天空资讯》的记者也做了实验，让不融冰淇淋化了整整三个小时。尽管在实验最后，冰淇淋已经融成一块奶油胶，但是用了好一阵子，而且即便是这样，它的形状几乎还是维持原样。

The Biotherapy Development Research Center Co. started selling the wonder ice-cream at its Kanazawa Ice shop, in Kanazawa, before expanding to Tokyo and Osaka. It's still only available in Japan, but I bet we'll be seeing it adopted in other parts of the world very soon.

该研究中心在金泽、东京和大阪先后开设了“金泽冰淇淋店”，销售这款神奇的冰淇淋。目前不化冰淇淋仅在日本有售，但是我相信我们很快将在世界其他地方看到它。

据OddityCentral网站报道，日本金泽生物疗法研发中心近日发明了一种100%纯天然的方法，解决了冰淇淋易化的问题。研究人员偶然发现草莓中的多元酚可以减缓冰淇淋融化的速度。专家称：“多元酚液体能够让油脂和水难以分离。加入多元酚的冰淇淋能让奶油原本的形状维持更长时间，且不易融化。”

Researchers at the Biotherapy Development Research Center Co. in Kanazawa, Japan, have come with a 100%-natural solution to the age-old problem of melting ice-cream. By using polyphenol found in strawberry, they can keep a popsicle from melting for hours, on a hot summer day.

日本金泽生物疗法开发研究中心近日发明了一种100%纯天然的方法，解决了冰淇淋易化的老难题。他们利用草莓中的“多元酚”让冰淇淋在炎炎夏日中放上几个小时也不会融化。

Believe it or not, the secret ingredient for “unmeltable” ice-cream was discovered by mistake. The Kanazawa research center had asked a local pastry chef to create new confectionery using strawberry polyphenol, in an attempt to find new uses for strawberries not good enough to be sold as fresh fruit.

不管你信不信，“不化冰淇淋”的神秘配料是在一次失误中偶然发现的。当时，为了把品相不好无法出售的新鲜草莓利用起来，金泽生物疗法研发中心请当地甜点师傅用草莓多元酚制作新品甜点。

However, the chef later reported that that “dairy cream solidified instantly when strawberry polyphenol was added”. That made it redundant in confectionery, but researchers at the center realized that polyphenol could be used to make ice-cream melt a lot slower.

然而，甜点师傅随后报告称，“添加多元酚后，牛奶冰淇淋就会立刻凝固”。因此难以用多元酚制作甜点，但该中心研究人员意识到，可以利用它减慢冰淇淋融化的速度。

“Polyphenol liquid has properties to make it difficult for water and oil to separate”, said Tomihisa Ota, a professor at Kanazawa University, who helped develop the innovative treat. “So 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.”

金泽大学的太田富久教授参与了这款创意食品的研发，他称：“多元酚液体能够让油脂和水难以分离。所以含有多元酚的冰淇淋就能让奶油原本的形状维持更长久，且不易融化。”

So how much slower does a strawberry polyphenol ice-cream melt? Well, according to Takeshi Toyoda, president of the Biotherapy Development Research Center, it would retain its shape even when “exposed to the hot air from a dryer”. But Japanese reporters didn't take his words for it, instead testing the unmelting ice-cream themselves. Last month, reporters from Asahi Shimbun wrote that the popsicle “retained its original shape” after 5 minutes being exposed to heat (around 28 degrees Celsius).

那么草莓多元酚冰淇淋的融化速度会放慢多少呢？据研究中心的主席Takeshi Toyoda称，这种冰淇淋甚至“可以经受吹风机的热风直吹而不融化”。但一些日本记者不相信，他们亲自给冰淇淋做了实验。《朝日资讯》上月报道称，不化冰淇淋在28摄氏度的温度中能维持5分钟不变形。

The guys at Sora News also put the new ice-cream to the test, leaving it out for a whole three hours. Even though it pretty much became a creamy goo at the end of the test, it took a while for it to reach that state, and even then, it still mostly retained its shape.

《天空资讯》的记者也做了实验，让不融冰淇淋化了整整三个小时。尽管在实验最后，冰淇淋已经融成一块奶油胶，但是用了好一阵子，而且即便是这样，它的形状几乎还是维持原样。

The Biotherapy Development Research Center Co. started selling the wonder ice-cream at its Kanazawa Ice shop, in Kanazawa, before expanding to Tokyo and Osaka. It's still only available in Japan, but I bet we'll be seeing it adopted in other parts of the world very soon.

该研究中心在金泽、东京和大阪先后开设了“金泽冰淇淋店”，销售这款神奇的冰淇淋。目前不化冰淇淋仅在日本有售，但是我相信我们很快将在世界其他地方看到它。