Ice cream that doesn't melt! Japanese scientists create a recipe that includes a secret strawberry extract to keep the treat cool in warm weather
日本科學(xué)家發(fā)明了不會(huì)融化的冰激凌，還能在炎熱的天氣里保持涼爽的口感

Japanese?scientists have come up with a cool solution to stop ice cream melting before you've had time to finish it.
近日，日本科學(xué)家們找到了防止冰激凌融化的好方法。

The ice cream retains its original shape in 28°C (82.4 F) weather and still tastes 'cool', according to the report.
據(jù)報(bào)道，這種冰激凌在28度的溫度中不僅不會(huì)融化，還能保持清涼的口感。

A strawberry extract stops the oil and water from separating so quickly which means the ice creams (pictured) stay frozen - even if you blow a hair dryer at them, reports suggest?
報(bào)道稱，冰淇淋不會(huì)融化是由于一種叫做草莓提取物的物質(zhì)，它減緩了水油分離的速度，使得冰激凌即使是在吹風(fēng)機(jī)的吹拂下依舊保持形狀。

The company created the ice creams by accident.
這種冰激凌的產(chǎn)生完全是出于意外。

A pastry chef tried to use the strawberry extract to create a new kind of confectionery in order to use strawberries that were not the right shape to be sold.
甜點(diǎn)師本想用這種草莓提取物創(chuàng)造一種新型甜品，以試圖把因品相不好而無法順利出售的草莓利用起來。

He realised the cream would solidify when put in contact with the strawberry extract.
他發(fā)現(xiàn)可以使用草莓提取物來減緩冰激凌融化的速度。

The ice creams (pictured), which are only for sale in parts of Japan, first hit stores in Kanazawa in April before rolling out in Osaka and Tokyo
目前，這種冰激凌已經(jīng)在日本金澤當(dāng)?shù)亻_始銷售，預(yù)計(jì)之后會(huì)把業(yè)務(wù)拓展到東京和大阪。不過要是想在其他國家吃到這種冰激凌，恐怕還需要一段時(shí)間

（翻譯：進(jìn)擊的Meredith）

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