Make your ice cream 'melt-proof' with this fruit extract
Make your ice cream 'melt-proof' with this fruit extract
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There is no one on this earth who doesn't love the ice cool taste in summers. Yes, we are talking about your favourite ice-cream. But we all hate it when it gets melt.
To help you guys with this melting problem, scientists have found a solution to this problem in a banana plant extract that they say could be key to a creamier and longer lasting ice cream.

The findings revealed that adding little cellulose fibres extracted from banana plant waste to ice cream could slow melting. It increases shelf life and likely replaces fats used to make the tasty treat.

According to the scientist, "Our findings suggest that cellulose nanofibres extracted from banana waste could help improve ice cream in several ways,"

"In particular, the fibres could lead to the development of a thicker and more palatable dessert, which would take longer to melt. As a result, this would allow for a more relaxing and enjoyable experience with the food, especially in warm weather," he further added.

For the study, presented at the 255th National Meeting and Exposition of the American Chemical Society in New Orleans, the team extracted cellulose nanofibrils (CNFs), which are thousands of times smaller than the width of a human hair, from ground-up banana stems or rachis.

Then they mixed the CNFs into ice cream at varying concentrations, ranging from zero up to three-tenths of a gram per 100 grams of the dessert. They found that ice creams mixed with CNFs tended to melt much more slowly than traditional ice creams.

In addition, CNFs increased the viscosity of low-fat ice cream, which improved the creaminess and texture of the product.

So now don't be so sad when your ice-cream melt as it will just last for some days. After that, you can enjoy the ice-cream which will never melt. 

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