Extracting the best

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Extracting the best

机译：提取最好的

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Melting ice cream can be an issue on a hot day. Luckily, recent research has made this issue less of one. Biotherapy Development Research Center, in Kanazawa, Japan, has discovered a new ingredient that has helped in the creation of a non-melting ice cream product, which is currently retails in parts of Japan. The ice cream innovation, known as Kanazawa Ice, uses polyphenols made from a strawberry extract. The ingredient was discovered upon accident when researchers were attempting to make a strawberry dessert. Takeshi Toyoda of Biotherapy notes that the development period for the product was about three years. Products in Japan are being sold with the ingredient in them.

机译：在炎热的天气里，融化的冰淇淋可能是一个问题。幸运的是，最近的研究使这一问题减少了。位于日本金泽的生物疗法发展研究中心发现了一种新成分，该成分有助于创造一种非融化的冰淇淋产品，该产品目前在日本部分地区零售。冰淇淋创新，称为金泽冰，使用草莓提取物制成的多酚。当研究人员试图制作草莓甜点时，偶然发现了这种成分。生物疗法公司的丰田章男指出，该产品的开发周期约为三年。在日本出售的产品中都含有这种成分。

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《Dairy industries international》 |2017年第11期|38-38|共1页
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