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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。 | 
