Ice cream that spends more time on your cone and less time dripping down your finger is close to becoming a reality , thanks to researcher at the Universidad Pontificia Bolivariana in Colombia and the University of Guelph in Canada . According to findings presented by the team of scientist at the 255th National Meeting and Exposition of theAmerican Chemical Society , fibers harvest from remnant banana tree plant could be the key to thicker , slower - melting ice cream .
The researcher set out out investigating likely utilisation for banana plant life that have already borne yield . Banana yield stems , or rachis , are usually treated as thriftlessness , but they check tiny fibers that can vary the consistency of foods . When mix with crank cream , investigator found that these fiber , called cellulose nanofibrils or CNF , create a merchandise that melts at a much slower pace than conventional chalk cream . The gain of CNF also extends the methamphetamine hydrochloride pick ’s ledge spirit and makes it more stable when subject to changing temperatures .
" The fibers could lead to the development of a loggerheaded and more palatable dessert , which would take longer to disappear , " research worker Robin Zuluaga Gallego enounce in apress command . " This would allow for a more relaxing and gratifying experience with the food , specially in warm atmospheric condition . "
Ice cream made with banana tree plant fiber provide another benefit : The plant material adds creaminess and consistency to the mixture , potentially supplant some of the fat that internal-combustion engine emollient typically swear on for its grain .
These scientists are n’t the first pioneer to make progress on the non - melting ice ointment front . researcher inJapanmade a similar concoction using polyphenol liquid extracted from strawberry mark , andastronaut ice ointment , though in spades not creamy , avoids the melting job through frost - drying .
