Banana Plant Fibrils could Slow Ice Cream Melting
Researchers from Colombia's Universidad Pontificia Bolivariana have found a way to slow the melting of ice cream using a part of the banana plant which is typically thrown away. Bananas grow in clusters which are each supported by a central stalk called a rachis. For this study, the rachis was powdered and ground to produce cellulose nanofibrils, which were then mixed with ice cream to increase both shelf life and the amount of time the treat will stay in a frozen state. These powdered, tasteless, odorless cellulose nanofibrils also improve the texture and creaminess of low-fat ice cream.